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Hi Moms. We don't often treat ourselves to much. But at Thanksgiving, you can treat yourself to dessert.  It's hard to resist pumpkin pie, pecan pie or even cranberry bundt cake.

If you're in the mood for a treat, here are yummy recipes for  traditional pumpkin pie, classic pecan and something different. Enjoy!

 Libby's Famous Pumpkin Pie

From www.verybestbaking.com

Yield: 8 servings

Ingredients

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S100% Pure Pumpkin

1 can (12 fl. oz.) CARNATION Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cinnamon-Apple Pie with Caramel-Pecan Sauce

From www.pillsbury.com

Yield: 8 servings

Ingredients

Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

1/2 cup granulated sugar

4 teaspoons cornstarch

1 teaspoon ground cinnamon

4 cups thinly sliced, peeled apples (4 medium)

1 teaspoon milk

1 teaspoon granulated sugar

Sauce

1/4 cup butter

1/2 cup packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans

1/4 cup whipping cream

1/2 teaspoon vanilla

Directions

Heat oven to 450°F. Spray cookie sheet with cooking spray. Unroll pie crust on cookie sheet.

In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon granulated sugar.

Bake 25 to 30 minutes or until crust is golden brown and apples are tender, covering with foil last 10 minutes if necessary to prevent excessive browning.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat. Boil gently 2 minutes. Add pecans. Boil 2 to 3 minutes, stirring occasionally, until pecans are lightly toasted. Remove from heat. Stir in whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie.

Classic Pecan Pie

From www.karosyrup.com

Yield: 8 servings

Ingredients

1 cup Karo Light or Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Spice Islands Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Cranberry Bundt Cake Recipe

From www.tasteofhome.com

Yield: 12 to 16 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons almond extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups (12 ounces) sour cream

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup finely chopped pecans

ICING:

3/4 cup confectioners' sugar

4-1/2 teaspoons water

1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

This is it, Moms. The prices you see this week will last until Thanksgiving. To steal a line from another holiday: It's time to make a list and check it twice!

Strapped for cash? No problem. You can feed your family (or one in need) on Thanksgiving for about $20 and change. Need examples?  A frozen turkey costs less than $9 at Safeway and Raley's. At Safeway, you can add a pumpkin pie for $4.99; Brown 'n Serve rolls for $1.49; and frozen veggies for $1.88 a bag.

Variations on that theme can be found at Raley's, Save Mart and even Walmart, which has an ad in Wednesday's paper. No excuses. Let's get cookin'!

Here's the skinny on the sales and a reminder. Some stores change their hours for the holiday. Example: Raley's is closed on T-Day; open until 11 p.m. the night before. Most Safeway stores are open until 6 p.m. and most Save Mart stores set their own hours.

Looks like Raley's redesigned their ad this week. You can get the frozen bird for $7.87 or you can get a Raley's-brand fresh natural turkey for 89-cents a pound. If you have a big group coming, fresh pies in the bakery are $3.97 each when you buy 3. Green beans are 88-cents a pound; dinner rolls in the bakery are $1.99 a dozen and Russet potatoes are 3lbs. for 99-cents.

There's still time to order the complete ready-to-cook meals at either $49.99 or $99.99. Order online and get $5 off. For the vegetarians, there's a Butternut Squash ravioli dinner for $59.99.

And - this is a big one - R.W. Knudsen sparkling apple cider is $1.50 a bottle.

In the "other stuff" category, Tostitos chips are BOGO; Swanson's Chicken broth is 5/$3; Campbells cream of mushroom soup is 79-cents a can; Dole crushed pineapple is 79-cents a can; Del Monte veggies are 75-cents and Ocean Spray cranberry sauce is 4/$5. Sara Lee pies are $2.99; Dreyer's ice cream is $2.50; Bayview Farms ice cream is $1.99 and Good Earth teas are $2.50 a box.

A case of Arrowhead water is $3.50; 12-packs of Coke are $3 each when you buy 4.

In produce, fresh cranberries are $2.29lb.; yams are 79-cents a pound; and Fuji apples are $1.27lb.

And for all those day-after turkey sandwiches, be sure to clip the Best Foods coupon. Mayo for $1.99!

 Heading over to Safeway, we find the frozen birds at $6.77, $7.77 and $8.77 depending on size and brand. If you'd rather go fresh, you'll pay 88-cents a pound. With that out of the way, you can focus on the rest of the meal. Fresh Express salads are BOGO; GreenLine green beans are BOGO and Safeway Brown 'n Serve rolls are $1.19. Yams are 79-cents a pound; McCormick gravy mixes are 99 cents and Stove Top stuffing is BOGO. If you want to splurge on dessert, Fresh Fruit Tarts in the bakery are $11.99.

 If you need soda, you can get three, 2-liter jugs of 7-UP for $1. That's not $1 each, it's 3 for $1 if you shop 11/18-11/21. Martinelli's sparkling cider is $1.89 and cases of Arrowhead water are $3.99.

Lay's chips are BOGO; Nabisco crackers are $1.88 a box and Keebler Club or Town House crackers are $1.99 a box.

In produce, celery is 99-cents; fresh cranberries are $2.50 for a 12oz. bag and yellow onions are 99-cents a pound.

Dole pineapple chunks are $1 a can; Hunt's diced tomatoes are $1 each and Early California olives are 4/$5.

In the deli, the $5 Friday special is - believe it or not - Primo Taglio pan-roasted turkey or Black Forest Ham, I say, go for the ham!  

This is your last chance to get that free turkey at Save Mart. (Remember, spend $99.99 in groceries and get a free bird.) If you'd rather go fresh, the Honeysuckle brand is 99-cents a pound. They also have the best price on the high-end Diestel Ranch free range birds at $1.99 a pound.

Other Thanksgiving items worth noting: apple or pumpkin pies in the bakery for $2.99; fresh dinner rolls at $2 a dozen; Swanson broth is BOGO; Ocean Spray cranberry sauce is 4/$5 and Campbell's gravy is 79-cents a can. Have you priced French's French Fried onions (the ones you use in Green Bean Casserole)? I was shocked to find them for more than $4 at Safeway. But at Save Mart this week, you can get them for $3 for a large can and Del Monte veggies at 69-cents a can.

Sunnyside Farms Brown 'n Serve dinner rolls are $1.29; Nabisco snack crackers are $1.68 a box and the Best Foods mayo coupon is good for $2.39 If you're planning a shrimp salad, cooked shrimp meat is $2.99lb.

A case of Aquafina drinking water is $3.99; 7-UP drinks are 79-cents (must buy 5) and Pepsi drinks are $1 for a 2-liter jug. Martinelli's Sparkling Cider is $2 a bottle.

In produce, celery is 47-cents a bunch; Fresh Express salads are BOGO, avocados are $1 each; green onions, radishes and cilantro are 50-cents a bunch. An 8-pound bag of Idaho potatoes is $2.99; fresh yams are 79-cents a pound and Ocean Spray fresh cranberries are $2.50 a bag.

Save Mart has a pretty Thanksgiving bouquet for $7.99.

Come back on Thursday for holiday dessert recipes. 

Hi Moms. Looking for help creating some new side dishes to complement you Thanksgiving meal? Shop Cheap has found some gems, including the classic Green Bean Casserole. Enjoy and come back next week for the best holiday desserts.

Broccoli with Sesame Seeds and Dried Red Pepper

From www.epicurious.com

Yield: 4 servings

Ingredients

3 tablespoons sesame seeds

3/4 teaspoon kosher salt

3/4 teaspoon dried crushed red pepper

1 1/4 pounds broccoli, cut into florets

1 tablespoon toasted sesame oil

Directions

Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.

Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.

Carrot Souffle With Pecan Topping

From www.nyt.com

Yield: 6 - 8 servings

1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan

2 pounds carrots, peeled

1 cup flour

1 cup sugar

1 teaspoon salt

4 large eggs

1 cup firmly packed light brown sugar

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 7-by-11-inch casserole. In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft. Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Puree. Spoon carrot mixture into casserole.

To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers. Sprinkle evenly over carrot mixture. Bake for about 45 minutes or until top is browned. Serve.

Classic Green Bean Casserole

From www.campbellkitchen.com

Serves: 6

Ingredients

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's French Fried Onions

Directions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.

For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.

To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.

For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.

For Golden Green Bean Casserole, substitute Campbell's Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Gruyere Scalloped Potatoes

From www.raleys.com

Yield: 6 - 8 servings

Ingredients

4 large russet potatoes, peeled and sliced

2 cups shredded Gruyere cheese

3/4 cup cream

3/4 cup chicken broth

2 tbsp. Dijon mustard

2 tbsp. butter, melted

1-1/2 tbsp. flour

1/2 tsp. marjoram

1/2 tsp. dill

1/4 tsp. salt

Freshly ground pepper to taste

Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil and cook for 5 to 7 minutes or until tender outside, but slightly firm inside. Drain well and set aside. Preheat oven to 375°F and butter an 8- or 9-inch glass baking dish. Place half of the potatoes in the dish and sprinkle with half of the cheese. Repeat layers. Whisk together remaining ingredients and pour over potatoes. Bake for 50 to 60 minutes or until potatoes are tender when pierced with a fork. (Tent loosely with foil if potatoes brown too quickly.)

Candied Sweet Potatoes

From www.ncsweetpotatoes.com

Ingredients

6 medium Sweet potatoes, cooked and sliced

1/2 cup dark corn syrup

1/4 cup brown sugar

1/4 cup butter or margarine

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Directions

Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter or margarine in pats on top of sweet potatoes. Place in 350 degree F. oven and cook for approximately 20-30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.

Smashed Sweet Potatoes

From www.foodnetwork.com

Recipe courtesy Barefoot Contessa Parties!, 2001, All rights reserved

Show: Barefoot Contessa Episode: The Holiday Meal

Ingredients

4 pounds sweet potatoes (about 6 large)

1/2 cup orange juice

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 cup light brown sugar

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

 Hi Moms. 

Saved 44% at Safeway  last weekend. Got the $10 coupon for Kohl's; free bacon, eggs and OJ, too. If you don't believe me, ask my Mom. She was there!

This week the Safeway deals aren't quite as good but...avocado is 2/$1; blueberries and blackberries are BOGO and you can get a frozen turkey for $6.77. And I hope they are giving away free samples of the Pumpkin Chocolate Ganache pie because it sure sounds good. Price is $9.99 each.

The weekend (Saturday&Sunday) sales include Tostitos chips for $1.69lb; Quaker instant oatmeal for $1.50 a box; Ball Park Franks or Hillshire Farm smoked sausage for $1.99 (Safeway buns are 99-cents) and Gala apples for 79-cents a pound.

London broil is $1.79lb. (Remember, with the broil you can cut it up in stew or slice it for fajitas, too.) Safeway is advertising cooked shrimpmeat for $3.99 a pound but be forewarned, that's in a 2-lb. bag. If you want less that that, it's $4.99lb.

In produce, California oranges and Texas red grapefruit are 79-cents a pound; pears are 99-cents a pound and seedless grapes are $1.99lb.

If you want to stock up on 7-UP or Pepsi, a 2-liter jug is 88-cents. Making green bean casserole on Thanksgiving? Green Giant canned veggies are 49-cents each. Or, clip the coupon and get Birds Eye Steamfresh or C&W frozen veggies 4/$5.

Cases of Safeway brand drinking water are $3.49; Aquafina is $3.99.

All the ingredients for an easy Mexican meal are on sale: Fresh ground beef is $2.29-lb.; Mission tortillas are $1.99; Rosarita refries and Safeway diced tomatoes are $1 a can; olives and diced chilis are 99-cents each; Safeway corn taco shells are $1 a box and Fresh Express shreds are $1.50 a bag. Looks like milk is back up to $2.49 a gallon (when you buy 2).

The Friday only $5 special is oven roasted turkey breast; Signature Cafe soups are still $3.99 and cole slaw is $2.49-lb.

Inside the small Safeway ad, check out the Primo Taglio Mozzarella rolls for $4.99. Slice it up on crackers, add a bit of basil. Hello, tasty appetizer.

Raley's is once again advertising its Holiday Dinners, which range in price from the top-of-the-line meal at $99.99 (serves 12) to the deluxe turkey dinner, which serves 8-10. In between, there's Butternut Squash Ravioli ($59.99); glazed ham ($59.99); and Prime Rib ($79.99). You pick up these meals on the Tuesday or Wednesday before Thanksgiving and just follow the simple instructions. Order online and save $5.

This week, Raley's has cross rib roast for $1.87lb. Here's an interesting deal: Get 4 Progresso soups free when you buy 2 cartons of broth. That works out to  $6.50 for the broth and the soup. But one carton of Imagine organic broth is $2. A case of R-Everyday drinking water is $2.99. And be sure to check out the Michelina's frozen meals for $1 each.

Some of our favorite crackers are on sale. Cheeze-It; Wheatables and All-Bran multi-grain are $1.69 a box. Wellington water crackers are $2 a box and Keebler grahams are $1.99. Skippy peanut butter is $1.59 a jar. In frozen foods, DiGiorno pizzas are $3.99; Marie Callender's pot pies are $2.79 and Krusteaz Healthy pancakes, waffles or French toast are $2.49.

In produce, large Hass avocados are BOGO a 3-lb. bag of Clementines is $3.99 and apples for baking are $1.29-lb. Stock up on Knudsen sparkling cider. It's $1.50 a bottle! 

Want a free turkey? Shop Save Mart and purchase $99.99 in groceries. Save Mart also has heat-and-serve Thanksgiving meals. The complete Butterball turkey dinner costs $49.99 and includes all the trimmings, plus dinner rolls and pumpkin pie. Don't know who eats ham on Thanksgiving but a complete ham dinner is also $49.99.

This week's specials include lean ground beef for $1.99-lb; boneless London broil for $2.49-lb. and Master Catch cooked prawns in a 2-lb bag are $4.99-lb.

Kellogg's cereals are $1.25 a box when you buy 4; Coke products in the 12-pack are buy 2, get 2 free with coupon and Arrowhead Spring water is $3.99 a case.

Sunshine, Keebler or Kellogg's crackers are $1.67 a box; Dreyer's ice cream is $3 and Sunnyside Farms Premium egg nog is $1.50.

In the Save Mart deli, you'll find chicken tenders for $4.99 a pound and maple pecan sweet potato salad for $3.99-lb. Bakery turnovers and mini cream pies are 2/$5..

Save Mart produce is always plentiful and reasonable. This week there's oranges for 47-cents a pound; seedless grapes are $1.97-lb; the green onion, radish, cilantro trio is 3/99-cents and berries are 2/$5. Get your potatoes this week. A 5-lb. bag is $1.99; Roma tomatoes are 99-cents a pound and Taylor Farms complete salad kits are 2/$5.

Come back on Thursday for Thanksgiving side dish recipes.

Hi Moms. Mark your calendar because it's only three weeks until T-Day, But not to worry, we are here to help. From now until then, check in with Shop Cheap every because that's where you will find recipes that will make your holiday simple and simply delicious. This week we give you appetizers. Followed by side dishes on Nov. 12; desserts on Nov. 19; and leftovers on Nov. 26, which is Thanksgiving Day. Enjoy!

Cranberry Cocktail Meatballs

From www.southernfood.about.com

Yield: 4 to 5 dozen meatballs, depending on the size

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

Ingredients

2 pounds ground beef

1 cup corn flake crumbs

2 eggs

1/4 cup chopped, fresh parsley

1/3 cup ketchup

1/4 cup minced onions

2 tablespoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce

12 ounces chili sauce

1 tablespoon brown sugar, firmly packed

2 teaspoons lemon juice

Preparation

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.

Mushroom-Garlic Cream Tartlets

From www.pillsbury.com

Makes 24 tartlets

Ingredients

2 tablespoons butter or margarine

1 package (8 oz) fresh mushrooms, finely chopped

1 tablespoon all-purpose flour

1 tablespoon finely chopped onion

2 cloves garlic, finely chopped

1/2 cup whipping cream

1/4 cup grated Parmesan cheese

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 tablespoons chopped fresh parsley

Directions

Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.

If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.

Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Spiced Nuts

From www.foodnetwork.com

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004

Show: Emeril Live Episode: Going Nuts

Ingredients

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

Mix spices and reserve

Directions

Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Artichoke Dip With Roasted Red Peppers

From www.southernfood.about.com

Ingredients:

1 cup mayonnaise

1 cup grated Parmesan cheese

1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated

1/8 teaspoon garlic powder

1/8 teaspoon onion powder, optional

1/4 cup minced roasted red pepper

Preparation:

Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.

Herb and Garlic Goat Cheese Dip

From www.wholefoods.com

Makes about 1 1/4 cups

Serve this fresh herbed twist on goat cheese with crisp endive leaves, carrot sticks, crackers or tortilla chips for dipping.

Ingredients

5 ounces fresh goat cheese

2/3 cup low-fat sour cream

3 green onions (white and most of green part), chopped

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 large or 2 small garlic cloves

Sea salt and freshly ground black pepper

Directions

Combine goat cheese and sour cream thoroughly with a whisk or food processor. Stir in remaining ingredients by hand. Let flavors blend in refrigerator for several hours (or overnight) before serving. Taste and adjust seasoning with salt and pepper before serving

Hi Moms....Our local grocery stores are serious about sales this week. Safeway has free breakfast coupons and Kohl's Rewards. Save Mart will give you a free turkey when you spend $99.99 or more and Raley's is making it easy to host Thanksgiving dinner with holiday meals for every taste and price range.

Here's the skinny:

Safeway is taking a page from Raley's playbook by offering free breakfast items (eggs, bacon, OJ and English muffins) when you purchase $50 in groceries on Saturday and Sunday. Safeway also has teamed up with Kohl's from Nov. 4-8. For every $50 you spend on groceries, you get a $10 Kohl's reward card.

And there's no reason not to have turkey with prices as low as $6.77 for a frozen bird (with $20 minimum purchase).

But before we sit down for Thanksgiving dinner, there's this week to consider. Safeway has fresh Eating Right boneless, skinless chicken breasts, thighs or combo pack for $1.97lb; whole boneless top sirloin is $1.99lb. (and Safeway butchers will "gladly slice it for free," the ad says) and whole Foster Farms chickens are 99-cents a pound. Nathan's Famous beef franks, Evergood smoked sausage and Farmer John sliced bacon are all BOGO.

Betty Crocker cake mix or frosting is buy 2 get 3 free; Cheez-It or Keebler Chips deluxe are BOGO. Progresso 100% natural broth is BOGO, too. Spend $25 on basics like Safeway granulated sugar; Bush's beans, Lipton Onion soup & Dip Mix; Gold medal flour, etc., and get a $5 reward coupon.

And the hits just keep on coming!

Jumbo pomegranates are BOGO; green or white asparagus is 99-cents a pound; tomatoes on the vine are 79-cents a pound; red bell peppers are $1.99lb; Eating Right baby carrots are BOGO and raspberries or blackberries are 2/$6.

Safeway butter top breads are $1.29 a loaf; Ruffles potato chips are $1.88 a bag and be sure to clip the coupon for Thomas' Mix'n'Match sale. English muffins or bagels are $1.99 a pack. Artisan breads are 25% off in the bakery and Lucerne natural cheese slices are $2.99.

In the deli, the $5 Friday special is meatloaf or BBQ pork loin. Signature Cafe soups are still $3.99 and the deli chicken salad is $4.99lb.

Save Mart is giving away the free birds when you spend $99.99 in a single purchase. You can get started with New York steak in the Max Pak for $2.99lb; whole Foster Farms young chicken for 99-cents a pound and Master Cut premium pork chops are $1.99lb.

Guerrero white or yellow corn tortillas are $1.49 a package; Sunnyside Farms bread is $1.50 a loaf; Earth Grains 100% natural breads are $1.99 a loaf and S&W beans are $1 a can.

In produce, large Russet baking potatoes are 19-cents a pound; Pacific Coast salads are 2/$4; Driscoll's raspberries or blueberries are 2/$5; large oranges are 69-cents a pound and a 4-pack of avocado is $2.49 a bag.

12-packs of Coke products are buy 2, get 2 free; and a large container of Folgers coffee is $6.88. Gatorade is $1 a bottle.

Sunnyside Farms natural sliced cheese is $2.50 a pack; Thomas English muffins or bagels are $1.99 a pack.

Raley's is the first store out of the gate with Thanksgiving dinners. You can choose from the premium turkey dinner; butternut squash ravioli squash dinner; ham or prime rib dinners. Prices range from $99.99 for the entire meal to $49.99. If you order online, you save $5 per order.

This week, Raley's has boneless, skinless chicken breasts for $1.77lb; cross rib roast for $2.99lb and natural ground beef - 90% lean - for $3.99lb.

12-packs of 7-UP and A&W are 4/$10; a case of Crystal Geyser spring water is $3.33 and liters of Pepsi products are 88-cents each - when you buy 4. Gatorade is $1.

Fuji apples are 99-cents a pound; Russett potatoes are 3lbs for 99-cents; blueberries are back at $3 a carton and Bartlett pears are 99-cents a pound. Large Hass avocados are $1 each and a 3lb. bag of organic yams or sweet potatoes is $3.49 each.

Yoplait yogurt is 50-cents a carton (when you buy 10); a dozen extra large eggs is $1.59; a 32oz. container of Sunnyside Farms cottage cheese is $3.99 and Sunnyside ice cream (the pumpkin pie flavor has arrived) is $2.69.

Oroweat whole wheat bread is $1.99 a loaf; Pillsbury cinnamon rolls are $2.50 and Chicken of the Sea white Albacore tuna is 99-cents.

Come back on Thursday for recipes from the Shop Cheap Kitchen.

Got a work event or a neighborhood party that calls for Halloween-themed treats? Shop Cheap to the rescue. These recipes have all the ingredients to create the perfect appetizer or dessert for your Ghoulish Gathering. Enjoy and Happy Haunting.

 Harvest Pumpkin Dip Recipe

From www.tasteofhome.com

Yield: 3-1/2 cups/28 servings

Ingredients

1 package (8 ounces) cream cheese, softened

2 cups confectioners' sugar

1 can (15 ounces) solid-pack pumpkin

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

Apple and pear slices

Directions

In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers.

Chocolate Chip Pumpkin Cake Recipe

From www.tasteofhome.com

Yield: 12 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounces) solid-pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 ounces unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Carrot Fingers and Ranch Dressing

From www.foodnetwork.com

Yield: 6 - 8 servings

Ingredients

1 bag peeled baby carrots

1 cup sliced almonds

Cream cheese

Bottled ranch dressing

Directions

Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot "finger". Repeat until all carrots are finished.

Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Candy Corn Bark

From www.allrecipes.com

Yield: 20 servings

Ingredients

16 Halloween-colored chocolate sandwich cookies, chopped

1 1/2 cups broken small pretzels

1/3 cup raisins

1 1/2 pounds white chocolate, broken into squares

2 cups candy corn

orange and brown sprinkles

Directions

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Brownie Pizza Recipe

From www.southernfood.about.com

Ingredients

1 package brownie mix (21-ounce)

2 tablespoons flour

1/3 cup water

1/4 cup vegetable oil

1 egg

1/2 cup chocolate chips

1/2 cup candy coated peanut butter candies

1 cup mini marshmallows

1/2 cup butterscotch ice cream topping

Directions

Preheat oven to 350°. Spray a 12-inch pizza pan with cooking spray.

In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat with a wooden spoon for about 1 minute. Stir in chocolate chips. Spread batter in the pan and sprinkle with the candy coated peanut butter candies. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel or butterscotch ice cream topping. Slice into wedges when cool.

Jack-o-Lantern Cheese Ball

From www.southernfood.about.com

Ingredients

2 cups shredded Cheddar cheese

1/4 cup pumpkin puree

1/4 cup pineapple or apricot preserves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 large pretzel rod, broken in half

4 ounces cream cheese, softened

dark rye bread

red pepper

black olive slices

crackers

Directions

Combine Cheddar and cream cheeses, pumpkin, preserves and spices in medium bowl; beat until smooth. Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape. Shape mixture into round pumpkin, place on serving plate.Using a knife, cut shallow vertical lines down pumpkin. Place pretzel rod in top for stem. Cut rye bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Serve with assorted crackers.

Deluxe Halloween Mud Bars

From www.verybestbaking.com

Yield: 36 bars

Ingredients

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

1/2 cup chopped walnuts

Halloween candy corn

Directions

Preheat oven to 375° F. Grease 9-inch-square baking pan.

Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.

Bake for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Hi Moms. We all know that this is the week when Ghouls just want to have fun. So don't go out and plan any elaborate meals until after Saturday. Until then, let's just scare up some bargains.

Save Mart has it going on this week with fresh pork spareibs for $1.39lb. Nothing like sticky fingers before Trick'or'Treating! If you don't want to cook, check out their 16-piece deli fried chicken for $9.99 and some garlic bread ($1.99) from the bakery. Potato, macaroni or cole slaw salad is also $1.99 in the deli.

Cut of the week in the butcher block is London broil for $1.99lb; a whole Farmland smoked ham is $5.99 and Moran's lean ground beef is $1.59lb. in the Max Pak. Fresh whole Keta salmon is $2.99. Gallo Salame is $3.99 - that's $2 less than most stores. Oscar Mayer products are BOGO.

Large Sunnyside Farms eggs are $1.99 for 18; ice cream or sherbet is $2.89 and Minute Maid drinks are 4/$5. Coke products in the 12-can fridge pack are buy 2, get 2 free; Doritos tortilla chips and Foster Farms original corn dogs are BOGO..

It's time for Martinelli's sparkling cider and it's on sale for $2 a bottle. Bohemian Hearth breads are $1.89 a loaf and Campbell's condensed soups are $1 a can.

You can get all your cupcake needs in the bakery. A dozen decorated delights are $4.99.

Produce has avocado for 50-cents each; Roma tomatoes are 47-cents a pound and Fresh Express spinach is 99-cents a bag. A 3-lb. bag of Fuji apples is $2.50; persimmons are $1 each and raspberries are 2/$5. Just to counter the sugar, you might want to pick up some baby carrots for $1 a bag or an entire veggie tray for $4.99.

Raley's is making it easy on the cook this week with Take & Bake pizza 2/$10; Prospector's slow cooked ribs for $7.99 and a delicious-looking brownie cake is $3.99.

If you're thinking seafood, fresh Venus clams are $2.99lb. and cooked shrimpmeat is $4.99lb.

12-packs of Coke are buy 2, get 2 free at Raley's, too. Arrowhead water is $3.99 for a case + 4 extra bottles and gallon jugs of Arizona tea is $2.99. EarthGrains 100% natural bread is $1.99 a loaf; S&W Beans are 89-cents a can and Maruchan Yakisoba noodles are 89-cents each.

In produce, avocados are 77-cents each; red or golden delicious apples are 67-cents a pound and large hot-house tomatoes are $1.97lb. Raley's veggie tray is $4.99 and two-pound bags of baby carrots are $1.99.

In the bakery, you'll find decorated Halloween cakes for $12.99 and pumpkin sugar cookies for $3.99. Pints of Ben & Jerry's are 2/$5.

Want a tasty treat for the kids before they hit the streets on Halloween? Safeway Signature soups are $3.99 and the $5  Friday Special (which extends into Saturday and Sunday this week) is Signature Cafe pizza, 5 cheese or pepperoni. Or, instead of the pizza, grab the two dozen cooked chicken wings in the deli for $5.99 with coupon.

Produce BOGOs include personal-size watermelon and Fresh Express salad blends. Golden pineapple is $1.99 each and Fuji apples are 79-cents a pound. Kiwi fruit is 3/$1; celery is $1.50 a bunch and red, white or yellow potatoes are 99-cents a pound.

Johnsonville smoked sausage or bratwurst and Tyson fully cooked entrees are BOGO.

In the must-buy-3 to get the savings category, Honey Bunches of Oats are $1.99 a box and Barilla pasta sauce is $1.99 a jar. Dasani water is $3.99 for a case; Refreshe water is $3.37 a case and bottles of Coke and Pepsi are 88-cents each, when you buy 4.

In the bakery, a dozen Halloween cupcakes are $4.99 and the Monster cupcake or cake is $12.99. If you like Claim Jumper pies, clip the coupon and save $1.

 Come back Thursday for special Halloween recipes from the Shop Cheap kitchen.

What's cooking? How about cross rib roast (on sale at Raley's and Safeway), chicken (Save Mart and Safeway); soups, sausages and apple strudel.  Check out recipes from The Shop Cheap Kitchen for ideas that will help you plan your week. Enjoy!

Cross Rib Roast

From www.recipezaar.com

Serves 4 -6

Ingredients

2 lbs cross-rib roasts

2 tablespoons balsamic vinegar

2 tablespoons minced garlic

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon salt

1 teaspoon pepper

1 tablespoon olive oil

Directions

Brush roast with balsamic vinegar.

Make a paste with remaining ingredients and apply to meat.

Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Dijon Herb Cross Rib Roast

From www.raleys.com

Servings: 8-10

Ingredients

1 (6-lb.) USDA Choice Beef cross rib roast

1/2 cup Dijon mustard

2 tbsp. butter, softened

1 tbsp. coarse black pepper

1/2 tbsp. each: basil, rosemary, sage and thyme

Directions

Prep time: 10 minutes, Cook time: 2 to 3 hours

Preheat oven to 350ºF. Place roast, fat side up, in a large shallow baking pan. Stir together the remaining ingredients and spread over the top and sides of roast. Insert an oven-proof meat thermometer so the tip is in the center of the roast. Cook for 2 to 3 hours or until meat thermometer reaches 135°F for medium-rare or 150°F for medium. Remove from oven and let stand for 10 minutes before carving.

Crockpot Smoked Sausages With Potatoes and Cabbage

From www.southernfood.about.com

Serves 4 to 6

Ingredients

2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick

1 tablespoon butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried leaf thyme

1 medium onion, halved, sliced

1/2 small cabbage, coarsely chopped or shredded

6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite

1/2 cup apple juice

2 teaspoons cider vinegar

Directions

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.

Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Slow Cooker Creole Black Beans and Sausage

From www.allrecipes.com

Servings: 10

Ingredients

2 pounds smoked sausage, cut into 1 inch slices

3 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 1/2 cups chopped green pepper

1 cup water

1 (8 ounce) can tomato sauce

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon chicken bouillon granules

1 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 bay leaves

Directions

Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.

Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

Corn and Wild Rice Soup with Smoked Sausage

From www.epicurious.com

Bon Appetit | November 1995

Ingredients

12 1/2 cups (or more) canned low-salt chicken broth

1 1/4 cups wild rice (about 7 1/2 ounces)

6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed

2 tablespoons vegetable oil

10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes

3 carrots, peeled, diced

2 medium onions, chopped

1 1/2 cups half and half

Chopped fresh chives or parsley

Directions

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Cranberry Dijon Chicken Leg Quarters Recipe

From www.cdkitchen.com

Serves: 4

Ingredients

1 family pack leg quarters (any type chicken cuts)

1 can whole berry cranberry sauce

1 packet onion soup mix

1 bottle French dressing

2 tablespoons Dijon mustard

Directions

Preheat oven to 350°F.

Mix all ingredients except chicken in medium -large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.

Bake uncovered for 35-60 minutes (depending on choice of chicken cuts - about 60 minutes for leg quarters) occasionally spoon-basting with mixture. Chicken is done when liquid runs clear or meat flakes with the twist of a fork.

Great served over mashed potatoes with side of green beans.

Marinated Grilled Chicken Legs

From www.cookinglight.com

Yield: 4 servings

Ingredients

1 cup fresh orange juice

2 tablespoons fresh lemon juice

4 teaspoons low-sodium soy sauce

1 tablespoon dry sherry

1 1/2 teaspoons bottled minced garlic

1 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons basil oil

1 teaspoon onion powder

1 teaspoon dark sesame oil

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

8 chicken drumsticks (about 2 1/4 pounds), skinned

Cooking spray

Green onion strips (optional)

Directions

Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

Apple Strudel

From www.recipes.pauladeen.com

Ingredients

Apple Strudel:

1/4 cup bourbon or apple juice

1/2 cup golden raisins

2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced

1/2 lemon, juiced

1 tablespoon lemon zest, finely chopped

1 teaspoon ground cinnamon, plus more for sprinkling

1/2 cup brown sugar, packed

1/2 cup crushed shortbread cookies

1/4 cup chopped pecans

2 tablespoons butter, cut into pieces

5 sheets phyllo dough from 1 pound package of frozen dough

2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed

1 tablespoon granulated sugar

Confectioners' sugar

Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Farmhouse Butternut Squash Soup

From www.epicurious.com

Yield: Makes 6 (first course) servings

Ingredients

4 bacon slices

4 large garlic cloves, chopped

1 teaspoon caraway seeds

2 pounds butternut squash, peeled, seeded, and chopped

1/2 pounds carrots, chopped

1 Granny Smith apple, peeled, cored, and chopped

3 thyme sprigs

2 Turkish bay leaves or 1 California

3 1/2 cups reduced-sodium chicken broth

2 cups water

1 to 1 1/2 teaspoons cider vinegar

Directions

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Puree about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Cranberry-Apple Crumble Pie

From www.nytimes.com

Yield: 6 to 8 servings

Ingredients

Pastry for one crust, nine-inch pie

4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks

2 cups cranberries

3/4 cup oat bran

1 1/3 cups dark brown sugar, packed

1 teaspoon cinnamon

6 tablespoons soft unsalted butter

1/4 cup chopped pecans

Whipped cream or vanilla ice cream

Directions

Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.

Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.

Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.

Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.

Moms, tell me what you think. Is the the fine print in the Safeway ad a typo or a big honkin' pumpkin. On Saturday and Sunday you can get BOGO Halloween pumpkins at the store. In the fine print it says: Save up to $49.99 on 2. Tell me if you find that $50 pumpkin!!!

In addition to all the pumpkins - 3 for $9.99 at Save Mart and 2/$6 at Raley's - there's lots of other bargains this week. Here's the rundown:

Raley's has "Family Meal Deals" that will save you money. Get three free items (5lbs of potatoes; Fresh Express salad in the bag and a loaf of french bread) when you buy a cross rib or boneless chuck roast at $2.97lb. Buy a package of R Everyday split chicken breasts for $1.97lb and get a pack of Farmhouse rice or pasta; the same salad and bread. Add asparagus at $1.97lb and your meal is complete.

Other good stuff at Raley's this week includes Sunnyside orange or ruby red grapefruit juice for $1.99; Aquafina drinking water for $3.99 a case and Campbell's chunky soup 2/$3. Why is it when people talk about "comfort food" no one says "Tater Tots"? If the mere mention of "Tots" makes you want to go out and get a bag, the Ore-Ida brand $2.99 a bag.

In the weekend coupon dept., Raley's has Friday & Saturday specials that include Tide Laundry Detergent for $8.99; Red Baron or Freschetta pizza for $2.79; 2-liter Pepsi for 88 cents; Bar-S sliced bacon 2/$5; gallon jugs of Crystal Geyser Spring water for 78-cents; Hillshire Farm lunchmeat 2/$6 and large artichokes for 97-cents each.

Barilla pasta is 99-cents a box; Campbell's soups are $1 a can; Kettle chips are BOGO. Raley's  99-cent sale includes Steamfresh veggies; Balance bars; gatorade and 7-Up; Hunt's diced tomatoes; Softsoap, Renuzit air freshener and Kleenex. On the Halloween candy aisle, Nestle fun size (isn't all candy fun size?) bags are $1.99.

In produce, those Holiday grapes are back at $1.77lb; green onion, radishes or cilantro are 50-cents a bunch; pears are 97-cents a pound and organic Fujis are $1.49lb

If you are hungry for steak, head over to Save Mart for whole boneless ribeyes at $4.99lb. They will even cut and wrap your purchase. Foster Farms chicken leg quarters in the Max Pak are 69-cents a pound and tri tip or petite sirloin steaks are $2.99lb. If you want to serve shirmp cocktail with those steaks, cooked shrimp meat is $3.99lb.

In the bread dept., Nature's Pride is $1.99 a loaf; Sara Lee is $1.99 a loaf and Sunnyside Farms whole grain white bread is $1.79. Laura Scudder's BBQ or dip chips are $1.99 for a double bag and Doritos are the same.

If you have the cough, Halls Cough Drops are 99-cents a bag and Theraflu is $3.99. Think we'd all be smart to stock up.

In produce, check out the Cameo apples for $1.29lb; pears for 97-cents a pound and sweet red bell peppers for 99-cents a pound. And remember those pumpkins 3/$9.99.

In the bakery, Save Mart has the cutest "Pumpkin Face" cakes for $5.99; a dozen Halloween cupcakes is $4.99. In the deli, you can get their Rotisserie chicken for $5.99 on Friday, Saturday and Sunday. Otherwise, it's $6.99

Over at Safeway, we're still hoping that pumpkin BOGO (save up to $49.99 on two) is a Boo Boo. But there are other deals that we won't question. Boneless cross rib roast is $1.89lb; pot roast is $1.99lb and round tip (just what is a round tip?) roast is $2.29lb. Whole Foster Farms chickens are 77-cents a pound and pork chops are $1.49lb. If you are wanting to celebrate Oktoberfest, all kinds of sausages are on sale. John Morrell smoked sausage is 99-cents a pound; Hillshire Farm smokes sausages are $1.99 a package and Johnsonville brats are $2.99 a package. If you want to go upscale, Aidell's gourmet sausage is $4.99 a package.

Safeway also has all the ingredients for that lunch classic - soup and grilled cheese. Safeway butter top breads are $2 a loaf; Campbell's chicken noodle or tomato soups are 60-cents each and Kraft singles are 2/$4. Update the classic grilled cheese with a slice of tomato.

The Saturday/Sunday sale at Safeway (what happened to the 72-hour sale?) includes those BOGO pumpkins; Oroweat English muffins or whole wheat breads for $1.99; Nabisco snack crackers for $1.47 a box and Golden Grain pasts, Knorr or Lipton sides and Chef Boyardee canned pasta for 79-cents.

Hormel bacon is BOGO. Be sure to clip the coupon for 18-count large eggs for only $1.49 and Simply Orange juice or lemonade for $1.99.

In produce, raspberries are BOGO; Granny Smith or Delicious apples are 69-cents a pound; bagged salads are $1 each and avocados are also $1 each. In fact lots of the items are $1, including eggplant, bags of baby carrots, leaf lettuce and Odwalla food bars. For $1 a pound, you can get zucchini or yellow neck squash; black plums and green bell pepper.

In the deli, the $5 Friday special is the Signature Cafe whole roasted chicken. Add cole slaw for $2.49lb or a Signature Cafe spinach salad for $4.49 and you have a great meal.

In the bakery, a dozen decorated cupcakes is $4.99 and a "monster" cupcake cake is $12.99.

Come back on Thursday for recipes from the Shop Cheap kitchen.

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In the Shop Cheap Kitchen this week, we wanted to give you the flavor of fall so we have included soup, salad and muffin recipes that cover everything from broccoli to pumpkin to avocado. Enjoy!

Fresh Broccoli Salad Recipe

From www.tasteofhome.com

Yields: 6 servings

Ingredients

3/4 pound chopped fresh broccoli

1 small green apple, chopped

1/2 cup chopped red onion

3 tablespoons real bacon bits

1/2 cup ranch salad dressing

4-1/2 teaspoons sugar

Directions

In a large bowl, combine the broccoli, apple, onion and bacon. In a small bowl, combine salad dressing and sugar. Pour over broccoli mixture; toss to coat.

Broccoli Cheese Soup

From www.southernfood.about.com

Serves 8

Ingredients:

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

2 cups sliced onions

5 tablespoons butter or margarine

7 cups chicken broth, divided

1 teaspoon dried leaf oregano, crumbled

1/4 cup flour

2 tablespoons Dijon mustard

1/8 teaspoon pepper

1 cup milk

2 cups shredded sharp Cheddar cheese

Preparation:

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.

Chunky White Bean-Avocado Dip

From www.foodnetwork.com

Yield: 4 servings

Ingredients

2 ripe Hass avocados, pitted and peeled

1/2 cup drained canned white beans

2 cloves garlic, minced

1/4 cup chopped fresh cilantro leaves

2 teaspoons fresh lime juice

Salt and ground black pepper

Directions

In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.

Avocado Basil Dressing

From www.nyt.com

Adapted from "How to Cook Everything," by Mark Bittman (Wiley, 2008)

Yield: About 1 cup

Ingredients

1 avocado

1/2 cup fresh basil leaves

1 clove garlic

Juice of one or more limes

1/4 cup olive oil

Salt and freshly ground pepper

Directions

Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.

Roasted Pumpkin with Shallots

From www.countryliving.com

Serves 8

Ingredients

1 (3-pound) pumpkin, seeded and cut into 8 wedges

6 large shallots, peeled and quartered

6 cloves garlic, thinly sliced

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh oregano

1 tablespoon sliced, fresh sage leaves

2 teaspoons kosher salt

1 teaspoon coarse-ground pepper

Directions

Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.

Fresh Pumpkin Soup

From www.tasteofhome.com

Published in Light & Tasty October/November 2001

Yield: 9 servings (about 2 quarts)

Ingredients

8 cups chopped fresh pumpkin (about 3 pounds)

4 cups chicken broth

3 small tart apples, peeled and chopped

1 medium onion, chopped

2 tablespoons lemon juice

2 teaspoons minced fresh gingerroot

2 garlic cloves, minced

1/2 teaspoon salt

Toasted pumpkin seeds:

1/2 cup fresh pumpkin seeds

1 teaspoon canola oil

1/8 teaspoon salt

Directions

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.

Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.

Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

From www.thepioneerwoman.com

Yield: 12 muffins

Ingredients

Muffins:

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 heaping cup pumpkin puree (fresh or canned)

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/2 cup golden raisins (optional!)

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan--batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter

4 ounces cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Hi Moms. It really is time to put away the shorts and sandals. Start thinking pumpkins and apples and little, scary things that go bump in the night. 

A free pumpkin sounds good this time of year. And that's what you will get this Saturday at Raley's if you spend $25 or more on groceries.

Need ideas on how to spend that $25? Here goes: How about a pasta dinner for less than $10? Raley's is having a special on all the fixin's. Ground beef is $1.67lb; pasta is 99-cents; sauce is 2/$3 and garlic bread in the bakery is $1.59 a loaf. Another great deal - at all stores - is avocado. At Raley's large Hass avocados are BOGO. Other produce specials include large Russett potatoes at 3lbs for 99-cents;  vine-ripe tomatoes at $1.27lb and leaf letuce for 99-cents a head.

A case of Crystal Geyser drinking water is $3.33; a dozen large eggs is $1.49 and Sunnyside ice cream is $2.69.

 Liters of Coke are 98-cents when you buy 3 and Michelina's frozen entrees are 99-cents each. To top it off, Desserts for Two are BOGO, so you can invite friends.

Save Mart is celebrating Oktoberfest with pork loin chops for $1.17lb; London broil for $1.77lb and Johnsonville brats for $2.99. In produce, large pumpkins are $3.33 each; red, seedless grapes are 97-cents a pound; Fuji apples are 69-cents a pound and medium Hass avocados are $1 each. Vine-ripened tomatoes are 99-cents a pound; Driscoll's berries are 2/$5 and green onions, cilantro or radishes are 2/$1. Boneless, skinless chicken breasts are $1.99lb in the Max Pak..

Be sure to clip the coupons for Angel Soft tissue or Sparkle paper towels ($3 off your total grocery bill). A 12-pack of Coke is $2.99 with coupon.

Sunnyside Farms bread - white or wheat - is $1.50 a loaf; liters of orange Crush, Sierra Mist or Mug root beer are $1 each; and Thomas' English muffins are BOGO.  General Mills cereals are $2 a box and Keebler cookies are $1.99 a package.

A case of Arrowhead Spring water is $3.99; and Tropicana less sugar orange juice is $2.50.

In the deli, you'll find chicken tenders for $3.99lb and potato, macaroni or coleslaw salads for $1.99lb. A 32oz. container of Sunnyside Farms cottage cheese is $3.29 and 5-oz. cups of parmesean is $2.50.

For an easy, fun treat, check out the recipe for "Ice Cream SandWitches" on the back page of the Save Mart ad.

Safeway is bringing it home this week with whole tip roast for $2.47lb; fresh broccoli for 69-cents a pound and seedless grapes for 99-cents a pound. Cheerios and Cocoa Puffs are $1.67 a box. And check out the dollar deals on Iceberg lettuce (79 cents a head); Dial liquid hand soap (99-cents); Close-up toothpaste (99-cents) and Vitaminwater (88-cents).

The weekend's Saturday & Sunday sale includes Kraft Mac & Cheese 5/$2; 2-liter Safeway soda 3/$1; large Hass avocados for 77-cents; Doritos for $1.49 and Oscar Meyer deli shaved lunchmeat or bacon 2/$5.

Hebrew National beef franks and Jimmy Dean sausage rolls are BOGO; 8-packs of Pepsi products are 3/$10 and Barilla pasta is $1 a box. Nabisco Chips Ahoy! or Premium Saltine crackers are BOGO.

In produce, red, yellow or orange bell peppers are $1.99lb; pears are 99-cents a pound and large cantaloupe is 2/$4.

In the deli, Signature Cafe soups are still $3.99; chicken salad is $3.99lb and the Friday only $5 deal is the All-Americcan sub sandwich. .

And, lastly, Nature Made Vitamins are BOGO!

Come back on Thursday for recipes from the Shop Cheap kitchen.

Hi Moms. This week we start with the fresh veggies on sale - winter squash, asparagus, zucchini - and end with a couple of chicken recipes direct from the Shop Cheap kitchen. Enjoy!

Winter Squash Risotto

From: www.martha-rose-shulman.com

Serves 4 generously

Ingredients

6 to 7 cups chicken stock, as needed

2 tablespoons olive oil or butter, or 1 tablespoon each

1 small or 1/2 medium onion

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and finely diced

2 large garlic cloves, minced or pressed

Salt

1 1/2 cups Arborio rice

1/2 cup dry white wine

Pinch of freshly grated nutmeg

1 ounce Parmesan cheese, grated (1/4 cup)

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

Have the stock simmering on low heat in a saucepan.

Heat the oil or butter over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the squash, garlic, and about 1/4 teaspoon salt. Cook, stirring, until the squash begins to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle.

Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed.

Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to add another ladleful of stock and cook for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.

Add another small ladleful of stock to the rice. Stir in the Parmesan, nutmeg and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Stir for a couple of seconds, and serve.

Squash Rounds with Shallot-Cider Sauce

From www.eatingwell.com

Ingredients

1 3-pound butternut squash, with a 6-inch-long neck

2 tablespoons canola oil

2 cups thinly sliced shallots, (8-10 medium)

1 teaspoon light brown sugar

1/2 teaspoon salt

1 cup cup apple cider

1 tablespoon cider vinegar

1/2 cup chopped walnuts, toasted

Preparation

Preheat oven to 350°F. Coat a large baking sheet with cooking spray.

Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the squash rounds on the prepared baking sheet. Cover with foil.

Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.

Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.

To serve, place 1 squash round on a small plate and top with about 2 1/2 tablespoons shallot sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining squash, shallot sauce and walnuts.

Roasted Green and White Asparagus

From www.epicurious.com

Bon Appetit | June 2006

Yield: Makes 6 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided

1 pound white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths

1 pound green asparagus, trimmed, cut on diagonal into 3-inch lengths

1/4 cup finely chopped shallots

1/2 teaspoon finely grated lemon peel

1 tablespoon chopped fresh Italian parsley

Directions

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.

Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.

Zucchini Parmesan Crisps

From www.foodnetwork.com

2008 Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Tricks of the Trade

Serving Size: 1/2 cup

Ingredients

Cooking spray

2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (3/4-ounce)

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Pecan-Crusted Chicken

From www.eatingwell.com

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)

1/2 cup pecan halves or pieces

1/4 cup plain dry breadcrumbs

1 1/2 teaspoons freshly grated orange zest

1/2 teaspoon salt

1/4 teaspoon ground chipotle pepper, (see Note)

1 large egg white

2 tablespoons water

1 tablespoon canola oil, divided

Preparation

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

Tips & Notes

Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Honey-Mustard Ginger Grilled Chicken

From www.kraftfoods.com

Makes 4 servings

Ingredients

1/2 cup GREY POUPON Savory Honey Mustard

1/4 cup orange marmalade

2 Tbsp. finely chopped peeled gingerroot

2 cloves garlic, minced

4 boneless skinless chicken breast halves (1 lb.)

Directions

Mix mustard, marmalade, ginger and garlic.

Place chicken in glass dish or plastic bag. Pour 1/4 cup of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture.

Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.

Kraft Kitchens Tips

Substitute 2 tsp. ground ginger for 2 Tbsp. chopped fresh gingerroot.

Hi Moms.

Nothing like a week away to make you appreciate your local grocery stores. Although, Pavilions (an upscale version of Safeway) is a very nice place to shop. And some of our old favorites - like Ralph's and Albertson's - live on in Southern California.

But now it's back to reality and Shopping Cheap. Here's what's happening this week:

Let's start with Save Mart where you can stock up on beef backribs for 67-cents a pound and boneless chuck roast for $1.97lb. Fresh asparagus is a great deal at $1.47lb and broccoli is 97-cents a pound. Seedless grapes are reasonable again at $1.99lb. If you need drinking water, Sunny Select is $2.98 a case.

Saltine crackers are 99-cents a box and Campbell's tomato or chicken noodle soups are 50-cents a can. Foster Farms ground turkey breast is BOGO; ground round is $2.99lb.

Sunnyside Farms split top bread is $1.69 a loaf; Mission flour tortillas are $1.99 a pack and Sunnyside Farms shredded cheese is $1.99 a package. 2-liter bottles of sodas are 99-cents each; Juicy Juice is $2 a bottle and Simply Juice is $3 a bottle.

Save Mart has a great recipe for Italian Meatball Soup and all the fixins' are on sale, too.

Moving on over to Raley's, boneless, skinless chicken breasts are $1.97lb. Holiday seedless grapes are $1.47lb and Keebler cookies are $1.49 a pack when you buy 4. Post Honeycomb, Fruity Pebbles and Cocoa Pebbles are $1.99 a box. If you like Hansen's Soda, a 6-pack is $2.

Raley's is having a special seafood sale on Saturday only. All seafood - fresh or frozen - is 50 percent off. A couple of Saturday sale examples: fully cooked snow crab clusters for only $3.50 a pound and Sockeye salmon fillets for $4 a pound.

Yoplait yogurt is 10 for $4 - but you must buy 10. Smart Ones entrees are $1.99; Sara Lee breads are $2.49 a loaf and Macaroni Grill dinner kits are $3.59 each. Bertolli meals are $5.99 a bag.

In produce, be sure to check out the winter squash for 47-cents a pound; red or Yukon gold potatoes for 99-cents a pound and Last Tango peaches for $1.47lb.

In the bakery, mix & match bagels, muffins or croissants are $5.99 for a dozen.

Safeway has the 72-hour sale this weekend with lean ground beef at $1.49lb.; fresh white or green asparagus for $1.49lb and Ken's salad dressing for $1.29.

Boneless, skinless chicken breasts are $1.97lb; boneless top sirloin steak is $2.67 a pound and whole boneless pork loin is $1.67lb

Over in produce, Fuji apples are 88-cents a pound; Roma tomatoes are 58-cents a pound. Safeway has grapes for $1.99lb; pears for 99-cents a pound and zucchini for $1 a pound.

Coupons this week include: 18 large eggs for $1.49; Northern bath tissue or Brawny towels for $5.99 and Arm & Hammer laundry detergent for $2.99. If you need toothpaste, Aquafresh is $1.99 with coupon.

In the deli, the $5 Friday only special is Signature Cafe meatloaf or turkey pot roast. Signature Cafe pizza is $5.49 and soups are $3.99.

That's it for this week's savings. Come back on Thursday for recipes to match.

Hi Moms.  We ordered up recipes for chicken, bananas and apples because they are such bargains this week. Enjoy!

Herbed Roasted Chicken

From www.southernfood.about.com

Ingredients

1 roasting chicken, about 4 to 5 pounds

juice of 1/2 lemon

salt and pepper to taste

1 small onion, peeled and quartered

1/4 teaspoon dried rosemary

1/2 teaspoon dried leaf thyme

2 to 3 tablespoons coarsely chopped fresh parsley

4 tablespoons melted butter

Preparation

Preheat oven to 350°.

Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.

Banana Bread

From www.thepioneerwoman.com

Ingredients

2 sticks (1 cup) butter, softened

1 1/2 cups PLUS 2 tablespoons sugar

3 eggs

1 1/2 cups mashed ripe (overripe is good, too) bananas

4 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 cups sour cream

Directions

Preheat oven to 350 degrees.

Grease and flour bundt pan.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Apple-Berry Crisp

From www.bestapples.com

Serves 8

Ingredients

5 Golden Delicious or Rome Beauty apples, peeled, cored, and sliced

2 cups fresh or frozen blackberries, blueberries, cranberries or raspberries

3/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1/3 cup unsifted all-purpose flour

1/8 teaspoon salt

5 tablespoons butter

1/3 cup quick rolled oats

Directions

Heat oven to 375° F. Lightly grease a 1 1/2- to 2-quart baking dish. In large bowl, combine apples, berries, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon; toss to blend. Place apple-berry mixture in prepared dish.

In medium-sized bowl, combine flour, salt, remaining 1/2 cup brown sugar, and 1 teaspoon cinnamon. With pastry blender or two knives, cut in butter until mixture is crumbly; stir in oats. Sprinkle mixture over apples and bake 40 to 45 minutes or until apples are tender and topping is crisp and golden.

Note:

If using cranberries here, add two tablespoons more brown sugar to apple-berry mixture, since cranberries are especially tart.

Fall is taking its time this year! Thankfully, we are used to a sizzling September. And this week, the supermarket prices match the weather - HOT!

How about 48-cents a pound for bananas at Safeway?

Iceberg lettuce for 48-cents a head at Save Mart.

And Fuji apples for 99-cents a pound at Raley's.

We're starting our shopping at Safeway this week for the bananas alone. But that's not all! Raspberries are 99-cents a container; whole Foster Farms chickens are 79-cents a pound, Rancher's Reserve London broil is $1.79lb and fresh Coho salmon fillets are $5.99lb.

The 72-hour sale includes those raspberries, Tyson fuly cooked chicken wings for $2.99lb; Oreo cookies for $1.99 and a giant jug of Tropicana OJ for $2.98.

A 35-pack of Crystal Geyser Spring water is $3.99 and milk has dropped in price a bit - $2.29 a gallon when you buy two.

 Mix & Match items are cart-worthy this week. The 10 for $10 deals include Starkist tuna; Kraft Mac&Cheese; 2-liter Pepsi products; Safeway rice cakes and Gatorade. Buy 10 bottles of Gatorade and get 5 bottles of Propel free. Buy 4 cartons of Lucerne yogurt, get 4 more free. 

Mix&Match extends to produce, where apples, Bartlett pears, eggplant, broccoli, zucchini, cucumbers, yellow onion, Fresh Express salads  and Iceberg lettuce are all $1 each or $1 per pound.

In the deli, the $5 Friday special is Roasted Turkey Breast; soups are $3.99 and Signature Cafe Pizza is $5.49. In the bakery, Home Pride or Nature's pride bread is $2 a loaf; brownies are $3.99 and Safeway Select cinnamon rolls are 6 for $1.99. 

Aquafresh toothpaste and Suave hair products are 88-cents each; and Safeway bath tissue or paper towels are $4.88 with coupon.

Save Mart is advertising "Crazy 8 Dayz," with many of their items ending in an "8"!!!

For example, that Iceberg at 48-cents a head; tomatoes on the vine for 88-cents a pound; boneless crossrib roast for $1.88lb and shark fillets for $3.98lb. Their idea for "Under $10 meal solutions" is a good one. Buy one 5lb. chub of ground beef and divide it into 5- 1lb. packages.

With that ground beef you can make cheeseburgers, tacos, spaghetti, chili and hamburger helper - all for less than $10 per meal.

A case of Arrowhead Spring water is $3.98; Oroweat, Thomas', Cinnabon or Entemanns' breakfast foods are $1.98 and Krusteaz pancake or waffle mix is $2.68. Pillsbury Grands! biscuits are $1.25 each; garlic bread in the bakery is $1.98 a loaf and a 5lb. bag of Hinode rice is $2.48.

Over in produce, you can still get strawberries - 2lbs. for $3.99; seedless grapes for $1.69lb and pears for 99-cents a pound. Large green bell peppers are 2/$1 and green onions, cilantro or radishes are 50-cents each.

You could mistake Raley's for the 99-cent store this week. Among the 99-cent items, you'll find Yoplait smoothies and Haagen-Dazs ice cream cups; 7-Up, Gatorade or Propel; S&W tomatoes or Farmhouse pasta and rice products. There's a 2-lb bag of Blue Ribbon rice; Ranch Style Beans and lots of cleaning products including Softsoap, Dial Basic soap and Glade air freshener.

Chicken drumsticks, thighs or leg quarters are 87-cents a pound; Sutter sirloin steak is $3.99lb and fresh cod fillets are $5.99lb. Kellogg's Special K breakfast items are $1.99 each when you buy 4; Sunnyside Farms yogurt is 49-cents a carton and Sunnyside Farms ice cream is $2.79

The back page of the Raley's ad has lots of interesting deals, including fresh Atlantic salmon fillets for $6.99lb and a whole Black Angus bottom round for $1.97lb. If you are having a dinner party or family over, Raley's dinner rolls are $2.99 for 36 and $6.99 for 40 cookies.

In produce, seekless grapes are $1.99lb; zucchini is 99-cents a pound; white corn on the cob is 5/$2 and bell pepper is 99-cents a pound.

If you're in a hurry, Raley's take-and-bake pizza is 2/$10. A case of Crystal Geyser Spring water is $3.33.

And, finally, a few BOGOs. Calistoga sparkling mineral water in the 6-pack; sparkling mineral juice in the 4-pack; 8-pack Arrowhead in the mini-bottles and Nestle candy bars.

Come back on Thursday for some tasty recipes. 

Hi Moms. Yes, it's going to be warm this weekend, but the Shop Cheap kitchen has already switched seasons. This week we have some exceptional dishes that use ingredients that are on sale this week. Enjoy!

Chicken with Lemon, Oregano, and Feta Cheese

From www.foodandwine.com

Servings: 4

Ingredients

1 chicken (3 to 3 1/2 pounds), quartered

1 tablespoon olive oil

1 1/2 teaspoons dried oregano

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1 tablespoon butter, cut into 4 pieces

1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

Directions

Heat the oven to 375º. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.

Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.

Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Penne with Eggplant, Olives and Feta Cheese

From www.epicurious.com

Bon Appétit | February 2000

Yield: 8-10 servings

Ingredients

8 tablespoons olive oil

3/4 pound red bell peppers, diced

6 large garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

1 1-1/4 pound eggplant, unpeeled, cut into 1/2-inch cubes

1 tablespoon dried leaf oregano

1 28-ounce can diced tomatoes in juice

1 cup thinly sliced fresh basil

1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

1/4 cup tomato paste

2 tablespoons red wine vinegar

12 ounces penne pasta

14 ounces feta cheese, crumbled

Directions

Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)

Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

Zucchini Breakfast Casserole

From www.simplyrecipes.com

Makes 6-8 portions

Ingredients

6-8 eggs

1 cup ricotta cheese

1 cup freshly grated Parmesan cheese

1/4 teaspoon Tabasco sauce or other hot chili sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups grated zucchini (from 2-3 fresh zucchini)

1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),

1/2 cup sliced fresh basil (from about 20 leaves)•

4 cups cubed day-old bread (from about 4 slices)

Olive oil

Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.

Directions

Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Zucchini Slaw

From www.allrecipes.com

Servings: 4

Ingredients

1 teaspoon olive oil

2 medium zucchini, finely chopped

1/2 medium onion, finely chopped

3 tablespoons Italian salad dressing

1 bunch chopped fresh parsley

Directions

Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.

Zucchini Muffins

From www.southernfood.about.com

Makes 12 muffins

Ingredients

2/3 cup vegetable oil

2 large eggs

2/3 cup granulated sugar

1/2 cup light or dark brown sugar, packed

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups finely shredded unpeeled zucchini

1/2 cup finely shredded carrot

Directions

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Marinated Baked Pork Chops

From www.allrecipes.com

Servings: 6

Ingredients

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon lemon juice

2 tablespoons brown sugar

2 tablespoons ketchup

6 pork chops, trimmed

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

Apple-Cherry Pork Chops

From www.tasteofhome.com

Servings: 2

Ingredients

2 boneless pork loin chops (1/2 inch thick and 5 ounces each)

1/4 teaspoon dried thyme

1/8 teaspoon salt

1 tablespoon olive oil

2/3 cup apple juice

1 small apple, sliced

2 tablespoons dried cherries or cranberries

2 tablespoons chopped onion

1 teaspoon cornstarch

1 tablespoon cold water

Directions

Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

Apricot-Glazed Pork Loin Chops

From www.theotherwhitemeat.com

Servings: 4

Ingredients

4 bone-in pork chops, 3/4-thick each

1/4 cup apricot preserves

2 teaspoons curry powder

Chunky Apricot Sauce:

4 fresh apricots, seeded and chopped

2 tablespoons apricot preserves

2 teaspoons stemmed and chopped fresh cilantro leaves

Directions

In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both sides of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F. Meanwhile, combine apricots, preserves and cilantro. When ready to serve, spoon Chunky Apricot Sauce over pork chops.

Hi Moms....The cool morning air is ushering in a new season. The leaves are just beginning to change and football is now the sport to watch on TV. With that, comes heartier fare at the supermarket and tailgate parties instead of picnics.

For all you football foodies out there, Save Mart is the place to shop this week. Why: Avocado at 3 for 99-cents; vine-ripened tomatoes for 67-cents a pound and whole rotisserie chicken for $5.99 on Friday, Saturday and Sunday. And there's no better way to jump-start fall than pumpkin pie, $2.99 in the bakery.

Assorted pork chops are $1.49lb; fresh whole salmon is $1.99lb and chuck steak or roast is $1.97lb in the max pak. A 10lb. sack of potatoes is only 97 cents.

Fresh container salads are 2/$4; jumbo cantaloupe is $2 each and zucchini is 79-cents a pound. Iceberg lettuce is 97-cents a head; cauliflower is $1.29 each and apples are 97-cents a pound.

Barilla pasta is 99 cents; Oroweat Dutch Country bread is $2 a loaf and Thomas' English muffins or bagles are $2 a pack. .

Sunnyside Farms large eggs are $2.50 for 18; yogurt is 49-cents a container and a gallon of chocolate milk is $2.99.

Over at Raley's, check out the salad blends and crumbled cheeses - both 2/$5. A 5lb. bag of Sierra Gold potatoes is $2.99 and boneless chuck steak or roast is $1.97lb. It's time to stock the freezer with Michelina's entrees at 99-cents each; Healthy Choice fudge bars for $3.99 and Marie Calendar's meals for $2.89 each.

In coupon country, you'll find Red Baron pizza for $2.50; 12-packs of Coke for $3.33 and a case of R Everyday drinking water for $2.99. If you are a Gatorade family, an 8-pack is $3.99 with coupon. Also, Cheer or Gain Laundry detergent is $3.99.

Buy 10 Lipton sides at 99-cents each and get $5 off a rotisserie chicken. Buy two 89-oz. jugs of Tropicana OJ and get an 18-pack of large eggs for free. (That 18-pack of eggs would cost you $1.99 otherwise.) A pound of Sunnyside butter is $2.49 and Dannon yogurt is 50-cents each.

In the Natural Foods aisle, Lundberg risotto or rice chips are $1.69

For "Cook's Night Off" or a Football Funday, there's Raley's take & bake pizza - but two, get one free. Chicken strips are $5.99lb and a 12' Mega-Sub Sandwich is $6.99 with a free soda. For dessert, fresh fruit or strawberry cheesecake is $9.99 in the bakery.

Safeway is promoting a 72-hour weekend sale with Oscar Mayer dogs for 99-cents a pack; avocado for 88-cents each and 8-piece Signature Cafe chicken for $4.99. Thirsty? Gatorade or Lipton tea is $3.99 for an 8- or 12-pack of drinks.

Seedless grapes and gala apples are both 79-cents a pound. Green bell pepper is 99-cents a pound and baby peeled carrots are BOGO. Strawberries, raspberries and blackberries are $2.99 each. 

Rancher's Reserve whole tri tip roast is $2.57lb; pork chops are $1.49lb and for $1.99lb you can get  boneless, skinless chicken breasts, thighs or the combo pack. You'll save $4 on General Mills cereals and granola bars and get a coupon for a free box of Capri Sun when you buy 4. Prego sauces are $1.87 a jar.

Primo Taglio pan roasted turkey or Black Forest Ham is the $5 Friday special and Flatbread Pizza in the deli is $3.99.

Bush's beans are $1 a can; Chips Ahoy! and Ritz crackers are BOGO and Milano cookies are 2/$4.

Come back Thursday for some fall favorites from the Shop Cheap kitchen.

.

Hi Moms. Want to stretch the dollars this week? Check out these recipes from the Shop Cheap kitchen. They are easy and economical, using items that are on sale at the supermarket. Enjoy!

Raspberry-Balsamic Chicken

From The Complete Cooking Light Cookbook, compiled and edited by Cathy A. Wesler, c. 2000, Oxmoor House

Yield: 4 servings (serving size: 1 chicken breast half and 2 T. sauce)

Ingredients

1 t. vegetable oil

1/2 cup chopped red onion

1 1/2 t. minced fresh or 1/2 t. dried thyme

1/2 t. salt, divided

4 (4-ounce) skinned, boned chicken breast halves

1/3 cup seedless raspberry preserves

2 T. balsamic vinegar

1/4 t. black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Reduce heat to medium. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.

Pecan-Crusted Chicken

From www.eatingwell.com

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts

1/2 cup pecan halves or pieces

1/4 cup plain dry breadcrumbs

1 1/2 teaspoons freshly grated orange zest

1/2 teaspoon salt

1/4 teaspoon ground chipotle pepper, (see Note)

1 large eggwhite

2 tablespoons water

1 tablespoon canola oil, divided

Directions

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Chicken in Tarragon Cream Sauce

From www.campbellskitchen.com

Serves 4

Ingredients

4 skinless, boneless chicken breast halves

Lemon pepper seasoning

Vegetable cooking spray

2 shallots, chopped (about 1/2 cup)

2 clove garlic, minced

1 cup Swanson® Chicken Stock

1/4 cup light cream

1 tablespoon chopped fresh tarragon leaves

Directions

Season the chicken with the lemon pepper seasoning.

Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook until it's well browned on both sides.

Add the shallots and garlic to the skillet and cook until they're tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Tuna Rice Salad

From www.southernfood.about.com

Ingredients

2 cans white tuna, drained, (12 to 14 ounces total)

juice of 1 lime

1 can (2 1/4 ounces) sliced ripe olives, drained

1 can (14 ounces) artichoke hearts, drained and quartered

2 cups cooked long-grain rice, chilled

1/2 cup mayonnaise

2 teaspoons dried dill weed

Preparation

In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, quartered artichoke hearts, and rice. Add mayonnaise and stir in dill weed.

Classic Tuna Noodle Casserole

From www.campbellskitchen.com

Serves 4

Ingredients

1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1/2 cup milk

1 cup cooked peas

2 tablespoons chopped pimientos

2 cans (about 6 ounces each) tuna, drained and flaked

2 cups hot cooked medium egg noodles

2 tablespoon dry bread crumbs

1 tablespoon butter, melted

Directions

Heat the oven to 400°F. Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumbs are golden brown.

Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.

Tip: Substitute Campbell's Condensed Cream of Mushroom Soup for the Cream of Celery.

Tip: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.

Stuffed Turkey Burgers

From www.foodnetwork.com

Yield: 4 servings

Show: Food Network Specials Episode: 10 Days to a New You

Ingredients

1 1/4 pounds lean ground turkey breast

1/2 cup chopped roasted red peppers

1/2 cup shredded part-skim mozzarella cheese

1/4 teaspoons salt

Freshly ground black pepper

Directions

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Honey-Mustard Turkey Burgers

From www.eatingwell.com

Servings: 4

Ingredients

1/4 cup coarse-grained mustard

2 tablespoons honey

1 pound ground turkey breast

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons canola oil

4 whole-wheat hamburger rolls, split and toasted

Lettuce, tomato slices and red onion slices, for garnish

Directions

Prepare a grill.

Whisk mustard and honey in a small bowl until smooth.

Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well. Form into four 1-inch-thick burgers.

Lightly brush the burgers on both sides with oil. Grill until no pink remains in center, 5 to 7 minutes per side. Brush the burgers with the remaining mustard mixture. Serve on rolls with lettuce, tomato and onion slices.

Spinach-Stuffed Turkey Meatloaf

From www.quakeroats.com

Ingredients

1 cup coarsely chopped mushrooms

1/4 cup chopped onion

One 10-ounce package frozen chopped spinach, thawed and drained

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 pound 99% lean ground turkey breast

3/4 cup Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup fat-free milk

1 egg white, lightly beaten

1 teaspoon Italian seasoning blend

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

Preparation

Heat oven to 375°F. Lightly spray medium skillet with cooking spray. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.

In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mixing lightly but thoroughly. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling.

Bake 30 to 35 minutes or until thermometer registers 170°F and juices show no pink color. Remove from oven; sprinkle with remaining mozzarella cheese. Return to oven 1 to 2 minutes or until cheese melts. Let stand 5 minutes before slicing.

Kid-Friendly Tuna Salad with Almonds and Raisins

From www.wholefoods.com

Serves 4

Ingredients

1 (6-ounce) can water-packed chunk light tuna, drained

1/2 cup low fat cottage cheese

3 tablespoons sliced almonds, toasted

3 tablespoons seedless raisins

2 tablespoons grated carrots

4 leaves green leaf lettuce

8 slices whole wheat bread, toasted if desired

Method

In a small bowl, toss together tuna, cottage cheese, almonds, raisins and carrots until well combined. Layer tuna salad and lettuce between slices of bread and serve immediately or wrap tightly and refrigerate until ready to eat.

Well, it's finally happened, Moms. We have heard for months that milk prices were going up and now it's finally happened. I was positively giddy a week ago when I paid $1.60 for a gallon of non-fat at Winco. A week later, not so giddy. That same gallon of non-fat shot up to $1.88 at Winco and up to nearly $2.50 a gallon at both Raley's and Safeway.

Thankfully, you've got Shop Cheap to help you find savings elsewhere to make up for the extra moolah you'll be paying for milk.

Here's what's on sale this week:

At SAFEWAY, there's lots of coupons - more than a page - and a good 72-hour sale this weekend. There's no better way to stretch your shopping dollar than tuna and this weekend Safeway has Bumble Bee solid white albacore for 88-cents a can. And what do you do with that tuna? Mix it up and plop it on some Oroweat bread. Only $1.99 a loaf. Mission tortilla chips are 99-cents a bag; chicken tenders are $3.99 in the deli and Rice or Pasta Roni is 89-cents a box.

Safeway is introducing Signature Cafe organic soups this week for only $3.99 for a 24-ounce container. Sounds perfect for when the weather cools off a bit. This week's $5 Friday special is Turkey or Homestyle Meatloaf.

In the meat dept., Rancher's Reserve boneless top sirloin steak is $2.69lb; boneless center cut pork loin is $1.69lb and Foster Farms lean ground turkey is BOGO.

In the coupon category, Thomas English muffins are $1.49; Lucerne large eggs (18-count) are $1.49; a 4-pack of vitamin water is $2.99 and Alpine Lace cheese is $1.99..

In produce, organic heirloom tomatoes are $1.99lb; berries are BOGO and nectarines are 79-cents a pound. Baby peeled carrots are BOGO and Bartlett or red pears are 99-cents a pound.

Save Mart is still coming through with great prices on produce. Red seedless grapes are 77-cents a pound; a 5lb bag of apples is $2.49 and broccoli is 49-cents a pound. Avocados are still $1 each; raspberries are $1.50 for a 6-ounce container and limes are 6/$1. Fresh celery is 69-cents; green bell peppers are 2/$1 and tomatoes on the vine are $1.69lb. Fresh express garden salad in the bag is $1.29.

Boneless cross rib roast is $1.97lb and Sunnyside Farms fresh chicken breasts are $1.99lb in the Max Pak. Fresh cooked shrimp meat is $2.99lb and lean ground beef is $3.99lb.

Campbell's tomato or chicken noodle soup is 2/$1; Sunny Select pasta is 99-cents and a 16-ounce bag of Sunnyside Farms shredded cheese is $2.99.

Deals in the bakery and deli include master cut roast beef for $5.99lb and chicken tenders for $3.99lb. Bakery rolls are BOGO.

Over at Raley's, check out the Fiesta Tamale kit. You get all the ingredients for a DIY treat. Only $39.99; save $5 if you order online for pickup in the Deli. Also, boneless, skinless chicken breasts for $1.77lb; black angus cross rib steak or roast for $2.99lb and pork spareibs for $1.67lb. In seafood, check out the tilapia for $5.99lb and salmon burgers for $1.49 each.

Buy two jars of Skippy peanut butter for $1.69 each and get the jam or jelly free. Another interesting offer: mix and match bagels, muffins or croissants for $5.99 a dozen. Plus check out the coupon for a BOGO coffee drink.

Raley's will help you get your game on with Fritos and Cheetos for $1.88 per bag; ground beef patties for $2.99lb and Oscar Mayer or Louis Rich franks for $2.29.

General Mills has a 10 items for $20 special, including cereal, Progresso soups, pancake mix and Betty Crocker mixes. In produce, sliced white or baby bella mushrooms are $1.97 a package; large Hass avocados are 4/$5 and personal size watermelons are BOGO.

Come back on Thursday for recipes from the Shop Cheap kitchen. 

Hi Moms. As promised, the Shop Cheap Kitchen has delicious recipes to try out during the upcoming 3-day weekend. Best of all, they Kern include lots of items on sale this week - avocado, watermelon, and pork ribs. Enjoy! 

Tomato and Watermelon Salad

From www.epicurious.com

Epicurious | March 2009

Yield: Serves 4 to 6

Ingredients

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks

1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes

1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh

1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro

1/4 teaspoon coriander seed

3 tablespoons extra virgin olive oil

3 tablespoons aged balsamic vinegar

Kosher salt and freshly ground black pepper

Directions

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Watermelon and Peaches Dessert

From www.watermelon.org

Serves 6-8

Ingredients

4 cups small watermelon cubes

2 peaches

Juice from 2 fresh lemons

1/8 cup raw or organic white sugar

1/2 teaspoon ground cinnamon

2 cups vanilla yogurt

1 tablespoon butter

1 cup slivered almonds

Directions

In a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.

Watermelon Banana Split

From www.watermelon.org

Makes 4 servings

Ingredients

2 bananas

1 medium watermelon

1 cup fresh blueberries

1 cup diced fresh pineapple

1 cup sliced fresh strawberries

1/4 cup caramel fruit dip

1/4 cup honey roasted almonds

Directions

Peel bananas and cut in half lengthwise then cut each piece in half. For each serving, lay 2 banana pieces against sides of shallow dish. Using an ice cream scooper, place three watermelon "scoops" in between each banana in each dish. Remove seeds if necessary. Top each watermelon "scoop" with a different fruit topping. Drizzle caramel fruit dip over all. Sprinkle with almonds.

Avocado Stuffed Portobello Mushrooms

From www.avocado.org (California Avocado Commission)

Ingredients

4 small or 2 large portobello mushrooms

1T butter

1 leek, cleaned and sliced

1/2 garlic clove, pressed

1 large, ripe avocado, peeled and chopped

1/2 t. chopped fresh or dried rosemary

1/2 T lime juice

1/8 t. salt

2 oz. goat cheese

1 1/2 T chopped walnuts

1 T olive oil

Garnish: fresh rosemary sprigs

Instructions:

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.

Melt butter in a large skillet over medium heat; add leek and garlic, and sauté, until tender. Remove from heat, and cool.

Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.

Press goat cheese evenly into mushroom caps; top each with avocado mixture. Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.

Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Artichoke, Avocado & Chicken Salad

From www.avocado.org (California Avocado Commission)

Serves 8

Ingredients

Terttu's Special Dressing (see make-ahead recipe below)

1 (14-oz.) can artichoke hearts, rinsed and drained

1/2 cup pimento-stuffed green olives, sliced

10 oz cooked chicken, shredded

1 (10-oz.) bag chopped romaine lettuce

2 ripe, avocados, peeled, seeded and chopped

Terttu's Special Dressing

1/3 cup seasoned rice wine vinegar

1 tsp. soy sauce

1 tsp. sesame oil

2 Tbsp. light Caesar dressing

Instructions:

Gently toss a small amount of the dressing with each of the artichoke hearts, olives, chicken. Reserve remaining dressing.

Place lettuce in a large flat serving bowl. Toss with half of the reserved dressing.

Top lettuce with the artichoke hearts, olives, chicken and avocados.

Serve immediately and pass remaining dressing on the side.

Terttu's Special Dressing

In a jar with a tight fitting lid, mix all dressing ingredients.

Shake well before using.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Classic Guacamole

From www.avocado.org (California Avocado Commission)

Serves 8

Ingredients:

4 ripe avocados, seeded and peeled

2 Tbsp. lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/8 tsp ground cumin

3 drops hot pepper sauce

Tortilla chips

Instructions:

Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Serving Suggestions:

Garnish as desired and serve with tortilla chips.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Barbecued Ribs

From www.southernfood.about.com

Serves 4-6

Ingredients

4 to 5 pounds pork ribs, cut in serving-size pieces

salt and pepper

1 lemon, thinly sliced

1 large onion, thinly sliced

1 cup ketchup

1/2 cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

dash Tabasco sauce

Directions

Place ribs in a shallow roasting pan, meaty side down; season with salt and pepper. Roast at 425° for 35 minutes. Drain off excess fat; turn meaty side up. Top ribs with sliced lemon and onion. Reduce oven temperature to 350° and continue to roast ribs for 30 minutes longer. Meanwhile, combine ketchup, Worcestershire sauce, chili powder, salt and Tabasco in a saucepan over medium heat. Bring to a boil and pour over ribs. Continue roasting ribs, basting occasionally, for 1 hour longer. Add more water if sauce gets too thick.

Mom's 'Sweet 'n' Sours' Pork Ribs

From www.allrecipes.com

Makes 4 servings

Ingredients

1 cup white sugar

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

2 cups water

1/2 cup soy sauce

1/2 cup vinegar

2 pounds pork spareribs, cut into bite size pieces

1 tablespoon vegetable oil

2 cloves garlic, chopped

Directions

In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.

Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.

Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Sweet BBQ Crockpot Ribs

From www.busycooks.about.com

Serves 6

Ingredients

3 lbs. pork loin back ribs

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup cola beverage

1 cup barbecue sauce

1/2 tsp. dried thyme leaves

Directions

Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard. Pour barbecue sauce and thyme into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1-2 hours until ribs are glazed.

Hi Moms.

Good news! You aren't going to have to work hard to find Labor Day savings at the local supermarkets. For once, they've made it easy. Avocado, watermelon, ribs. Don't need much more than that if you are planning a Labor Day gathering. Here are the highlights, starting with Save Mart.

With Calvo medium Hass avocado at 2/$1, how can you not make guac this weekend? Buy them early, let them ripen, then mash and serve. Whole seedless watermelon is $2.97 each and fresh pork spareribs are $1.38lb. If you'd rather do burgers, ground beef patties are $1.99lb when you buy 3lbs. or more. Ball Park franks and Fresh Express salads are BOGO. Tostitos and Doritos are BOGO and inside the ad, you'll find a whole page of Mix and Match BOGOs.

Sara Lee buns are $1.99 a package but if you'd rather go cheaper, Sunnyside Farms are $1.19. Ice cream will be perfect for dessert and Sunnyside Farms is 2/$5. Hershey's syrup is 2/$5 and cones are $1.29 a box.

If you are going to do the 'cue, Kingsford briquets are $5.99 for a big bag. Sweet Baby Ray's sauce is 2/$3 and Bush's baked or grillin' beans are $1.49 a can.

If you don't want to labor on Labor Day, check out the family size fried chicken meal - 16 pieces for $9.99; and grab a loaf of garlic bread for $1.79. There are strawberry Boston cakes in the bakery for $6.99 and a dozen cupcakes for $4.99. In the deli, Foster Farms turkey breast is $3.99lb and rolls are 4/$1 in the bakery.

Fresh berries are $3.99 for a large container; veggie trays are $4.99 to $7.99 and sweet pineapple is $2.97 each.

If you are heading to a neighbor's on the weekend, a Labor Day bouquet is $8.99.

Raley's is definitely worth a stop this week, especially if you are planning a backyard gathering or picnic in the park. Whole seedless watermelon is $1.47 each; pork loin backribs are $2.99lb and country style strips are 99-cents a pound. Whole Foster Farms chickens are 75-cents a pound; Kingsford charcoal is $7.49 for a 17-18lb bag; and Pepsi 12-packs are  $2.50 each when you buy 5.

Be sure to clip the coupon for Crystal Geyser spring water - it's just $2.98 a case. If you are going to be snacking, Mission tortilla chips are $1.99 a bag; Sunshine, Keebler or Carr's crackers are $1.99 each when you buy 4; Lay's chips are BOGO and Nabisco snack crackers are $1.69 a box.

The no-labor Labor Day deals include: 8-piece fried chicken for $5.99; slow cooked ribs for $7.99 and a family-size sub sandwich for $6.99. Apple pie in the bakery is $3.97 (grab some Cool Whip for 99-cents); and for $4.99 you can get a dozen decorated cupcakes.

The avocados are a little more pricey at 2/$3 but corn on the cob is 5/$2 and good old broccoli is 99-cents a pound. The Raley's veggie tray is $4.49 and green onions, radishes or cilantro are 50-cents each.

In the bakery, the ladyfinger cake is only $9.99 and a fresh fruit tart is $12.99.

If you are willing to work for your savings, check out Safeway because they have a number of clip-worthy coupons. Right on the front page, you will find $5 off any Rancher's Reserve beef item; Kraft mayo for $1.99 and Kraft singles for 99-cents. There's fresh pork spare ribs for $1.69lb; whole Foster Farms chicken for 77-cents a pound a  steak sale to go with that $5 off coupon.

In produce, the Hass avocados are $1 each; green grapes are 67-cents a pound and a 5-lb box of Clementine mandarins is $4.99. Corn on the cob is 4/$2 berries are 2 baskets for $6 and Walla Walla onions are $1 a pound.

It's definitely a good time to stock up on bottled water. Safeway's Refreshe brand is $2.78 a case; Arrowhead and Nestle are $3.48 a case and Aquafina and Dasani are $3.98. For the weekend snackers, Nabisco crackers are $2 a box;  Tostitos and Lay's chips are BOGO.

For the BBQ, most brands of sausages and hot dogs are BOGO; lean ground beef is $3.99lb and buns are $1.19 a bag. Deli counter salads are $3.99 each.

To top it all off, fresh fruit tarts in the bakery are $12.99; Lucerne whipped cream is BOGO and cupcakes are $4.99 a dozen. The no-labor Labor Day specials include St. Luis-style smokehouse ribs are $6.49 when you buy two; Signature cafe potato salad is $2.99lb and 25-count boneless wings are $7.99 each. The $5 Friday special is 8-piece all-natural roasted chicken.

Come back Thursday morning for easy recipes for your Labor Day weekend.

.

Hi moms. The assignment: Find recipes that will help shoppers use what's on sale this week in new and different recipes.

The result: Ttasty dishes that use chicken (on sale everywhere); cooked turkey breast (the $5 Friday special at Safeway); cucumbers (Safeway and Save Mart) and oranges (Raley's and Save Mart). Enjoy these end-of-summer dishes!

 Adobe Summer Salad

From www.eatturkey.com (National Turkey Federation)

Yield: 6 servings

Turkey Salad

3 Cups cooked white rice, chilled

1 15-ounce can black beans, rinsed and drained

2 Cups red and yellow bell pepper, seeded and diced

1 Large red ripe tomato, seeded and chopped

1 Cup diced jicama

1 Cup COOKED TURKEY BREAST, diced

3/4 Cup sliced green onions

1/4 Cup fresh cilantro leaves, coarsely chopped

Combine rice, beans, bell peppers, tomato, jicama, turkey, green onions and cilantro in a large bowl. Mix well.

Salsa Dressing

1 Cup thick and chunky salsa

2 Tablespoons freshly squeezed lime juice

2 Tablespoons vegetable oil

1/4 Teaspoon salt

Combine salsa, lime juice, oil and salt in a small bowl. Add to salad and toss well.

Service

8 Large romaine lettuce leaves, cleaned and chilled

1 Lime cut in wedges

Cover and chill salad for up to eight hours. Serve salad over lettuce leaves with lime wedges as garnish.

Turkey Waldorf Salad

From www.foodnetwork.com

Yield: 4-6 servings

Ingredients

2 cups shredded leftover turkey meat

2 stalks celery, sliced

1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish

1 crisp apple, such as Gala or Macintosh, cored and chopped

1 cup red seedless grapes, halved

1/2 cup pecans, toasted, and coarsely chopped

1/2 cup non-fat yogurt

2 tablespoons mayonnaise

1 teaspoon honey

1/4 teaspoon salt, plus more as needed

1 small celery root, peeled and cut into matchsticks

Freshly ground black pepper

Directions

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Blushing Cranberry & Pear Turkey Salad

From www.hellmanns.com

Serves 4

Ingredients

1/2 cup Hellmann's or Best Foods Real Mayonnaise

1/2 cup whole berry cranberry sauce or cranberry relish

4 cups torn romaine lettuce leaves

2 cups baby spinach leaves or mixed salad greens

2 cups diced cooked turkey

1 medium pear, cored and thinly sliced

1/4 cup toasted chopped pecans

1/4 cup thinly sliced red onion

Directions

In medium bowl, combine the mayonnaise and cranberry sauce; set aside.

In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired with dried cranberries.

Note: Recipe can be doubled.

Monterey Turkey Pizza

From www.hellmanns.com

Serves 6

Ingredients

1/2 cup Hellmann's or Best Foods Real Mayonnaise

1 cup diced cooked turkey

1/2 cup diced tomato

1/2 cup grated Parmesan cheese

1 can (4.25 oz.) chopped green chilies, undrained

4 green onions, sliced

1 clove garlic, finely chopped

1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)

1 (12-in.) prebaked pizza crust

Directions

Preheat oven to 450°.

In large bowl, mayonnaise, turkey, tomato, Parmesan cheese, chilies, green onions, garlic and 1/2 cup Monterey Jack cheese.

On baking sheet, arrange pizza crust. Evenly top with turkey mixture, then remaining 1 cup Monterey Jack cheese.

Bake 15 minutes or until heated through and cheese is melted.

Chicken Smothered in Peanut Sauce

Adapted www.recipezaar.com

Serves 4

Ingredients

1 onion, chopped

4 chicken breasts

1/2 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1 (15 ounce) can diced tomatoes, drained and juices reserved

3 tablespoons peanut butter

1/4 cup packed fresh cilantro

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

hot cooked brown rice or cooked barley

Directions

Coat a large skillet with nonstick spray and warm over med-high heat.

Add the onion and cook, stirring, for 5 minutes, or til softened.

Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.

Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.

Blend til smooth.

Pour over the chicken and add the tomatoes.

Bring to a boil over high heat.

Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Sweet 'n Sassy Boneless Hot Wings

Adapted from www.hungry-girl.com

Serves 1

Ingredients

4 oz. boneless skinless lean chicken, cut into 8 nuggets

2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

2 tbsp. whole-wheat flour

2 tbsp. sweet chili sauce

1 tsp. seasoned rice vinegar

1/4 tsp. red pepper flakes

Dash salt

Dash black pepper

Directions

Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil and/or spray with nonstick spray.

Place chicken in a bowl, cover with egg substitute, and toss to coat. Set aside.

In a separate bowl, combine flour, salt, and black pepper, and mix well. One at a time, transfer chicken nuggets to the flour bowl, giving them a shake first to remove excess egg substitute - coat completely with flour, and then transfer to the baking sheet.

Bake in the oven for about 16 minutes, flipping halfway through, until chicken is fully cooked. Remove from the oven and set aside.

Combine chili sauce, vinegar, and red pepper flakes in a bowl and mix well. Add chicken and toss to coat. Now gobble up!

Cucumber Mint Tea Sandwiches

From www.epicurious.com

Gourmet | July 1992

Yield: Makes 12 tea sandwiches

Ingredients

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese

6 slices of whole-wheat bread

a 3-inch length of seedless cucumber, cut into thin slices

Directions

In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

Feta, Cucumber and Spinach Pita Sandwiches

From www.epicurious.com

Bon Appétit | February 2000

Yield: 4 servings

Ingredients

1 cup plain nonfat yogurt

1 garlic clove, minced

1/4 teaspoon cayenne pepper

1 cup coarsely chopped English hothouse cucumber

1/4 cup chopped drained oil-packed sun-dried tomatoes

2 tablespoons chopped green onion

2 tablespoons chopped fresh mint

1 tablespoon red wine vinegar

1 teaspoon olive oil

1 6-ounce package baby spinach

2/3 cup crumbled feta cheese (about 3 ounces)

4 pita breads, cut crosswise in half

Directions

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.

Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

Cucumber Salad

From www.foodnetwork.com

Yield: 4 servings

Show: Healthy Appetite with Ellie Krieger Episode: Down the Line

Ingredients

2 English cucumbers (2 pounds)

1 small red onion

1 1/2 tablespoons salt

1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar

1 teaspoon sugar

2 teaspoons dried dill or 2 tablespoons fresh

Directions

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.

In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Asian Cucumber Salad

From www.southernliving.com

Southern Living, June 2006

Yield: Makes 6 servings (serving size: 1 cup)

Ingredients

1/4 cup seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 tablespoon minced garlic

1 tablespoon lite soy sauce

1 teaspoon sesame oil

1/2 teaspoon freshly ground pepper

2 large cucumbers, peeled and sliced

2 tablespoons sesame seeds, toasted

Directions

Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Orange Raisin Muffins

From www.allrecipes.com

Yields: 12

Ingredients

1 medium navel orange

1/2 cup orange juice

1/2 cup butter or margarine, melted

1 egg

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup raisins

Directions

Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins. Fill greased or paper-line muffin cup two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Hi Moms.....With the month of August almost history, we are officially at the beginning of the end of summer. Next week, it will be September with Labor Day approaching and fall  in the air. Wish the stores would have a "so long to summer sale" but all they can scare up is "great deal on chicken," "Dollar Deals!" and "No Cards, just low prices."

Where's the creativity?

If you go gaga for grapes, head over to Raley's for red, black or green seedless for only 77-cents a pound. Vine ripe tomatoes are 77-cents a pound and Australian navel oranges are 97-cents a pound. Also in produce: Zucchini squash for 79-cents a pound; organic basil $1.99 a bunch; red bell pepper $1.99lb and Raley's romaine hearts for $2 a bag.

Chicken is everywhere this week. Raley's has split breasts, thighs, drumsticks or leg quarters in the club pack for 77-cents a pound. They also have cooked salad shrimpmeat for $3.99lb. But clip the coupon and shop on Saturday and you get the shrimp for 50-percent off. Now that's a deal! 

Raley's has some other stuff going on like a case of Aquarius Spring! water for $2.99; a buy 2, get 2 free offer on 12-packs of Coke and Arizona ice tea for 99-cents a jug. Frozen treats on sale include Dreyer's fruit or smoothie bars for $2.99 and Sunnyside Farms ice cream for $2.69.

In the clip & save dept., there are 30% off "Friday only" coupons for bath tissue, Nob Hill Trading Co. coffee; paper towls and homestyle or chunky soups. If you can wait until Saturday, the coupons get better. They are for 50% off and include the cooked shrimpmeat; Fresh Express salads, Porterhouse steaks; slow cooked ribs and cantaloupe. Raley's also has a whole page of BOGO coupons on the back of their "Health and Beauty Savings Event" ad. The BOGOs include mouthwash, cotton squares and swabs; ibuprofen, toothbrushes and Natural hydrating lotion.

If you like Milton's bread, it's on sale for $2.50 a loaf. French bread in the bakery is $1.59 a loaf and muffins are $3 for a half-dozen.

Over at Safeway, they are having $1 Days. Items for a buck or less include Wish-Bone salad dressing; bakery Filone breads; hot dog or hamburger buns; facial tissue and six-packs of Arrowhead water or a 20 oz. SoBe. For a special treat, artisan cake for one is only 99-cents. But who says you can't share cake for one?

The chicken on sale is fresh leg quarters for 77-cents a pound. If you are going to Q this weekend, lean ground beef is $1.67lb and Ball Park meat franks are BOGO.

The coupon page at Safeway is a good one. If you're looking for a light dinner, check out the flatbread pizza for $3.99 and the Signature Cafe salads at $3.99, too. Already cooked Tony Roma baby back ribs are $7.99; Golden Grain pasta is 69 cents (Classico sauce is BOGO); and frozen Freschetta pizza is $3.49. Other coupons include Mission Tortilla chips for $1.99; Sargento shredded or sliced cheese for $1.49; Pillsbury cookie dough 2/$4 and Safeway Breakfast breads for $1.49. In the non-food category, Caress, Axe or Lever body wash is $2.99; Bright Green cleaners are $2.49 and Downey or Bounce fabric softener is $3.99. Also, Safeway dishwasher detergent is $2.99; Ultra laundry detergent is $5.99 and Northern bath tissue or Brawny towels are $5.99 each.

In produce, English hot house cucumbers are $1 each; yellow squash or zucchini is $1 a pound; extra large hot house tomatoes are 99-cents a pound; gala apples or navel oranges are 99-cents a pound and Fresh Express salads in the bag are $1 each.

Save Mart has the best price on chicken - 79 cents a pound for Foster Farms whole birds. They also have London broil for $2.99lb and pork loin backribs in the butcher's block for $1.99lb.

The Save Mart produce aisle has jumbo cantaloupe for 77-cents each; Bartlett pears for 29-cents a pound; grape tomatoes for 79-cents a basket and those Australian oranges for 99-cents a pound. Ready Pac bistro bowl salads are $2.99; Iceberg lettuce is 99-cents each and English cucumbers are 99-cents each.

Yoplait yogurt is 50 cents a carton; Dreyer's ice cream is $2.79; whole fruit bars are 2/$5 and check out the Buy 4; Get $4 off sale on ice cream treats.Coke products in the 12-pack are buy 2, get 2 free; 2-liter bottles of Pepsi are $1 each; Laura Scudder's and Lay's kettle cooked chips are $1.99 a bag; and Quaker Quakes snacks are $1 each.

The Kellogg's cereal sale is a good one. Buy 4 boxes for $11 and get $6 off - works out to $1.25 a box. San Luis sourdougn bread is $2.49 a loaf; Ball Park buns are $1.99 and Rojo's fresh salsa is $1.69. In the bakery, fresh-baked cookies are $2.99 for 18. In the deli, John Morrell cooked ham is $2.99lb and sourdough baguettes are $1.49 each.

Smart & Final is back again this week. Check out the ad for Foster Farms drumsticks for 99-cents a pound; two pounds of seedless grapes for $1.99; honeydew mellon 4lbs for $1 and Crystal Geyser spring water - buy 2, get one free.

Come back on Thursday for some end of summer recipes.

Hi Moms. Out of ideas for what to cook this week because you've been so busy with back-to-school stuff? Not to worry. We have some wonderful recipes from the Shop Cheap Kitchen. Best of all, most of the ingredients are on sale this week. Enjoy!

Zesty Green Chile and Tomato Salad

From www.mexicanfood.about.com

Ingredients:

6 medium or large tomatoes

2 large green chiles, such as Anaheim or Hatch

1 yellow bell pepper

1 cucumber

1/2 small onion, diced

1/4 cup oil

2 tablespoons lemon juice

1 tablespoon oregano

pinch of salt

1/4 teaspoon pepper

2 tablespoons vinegar

1 tablespoon chopped cilantro leaves

1/4 teaspoon additional salt

Preparation:

Remove the stem area of the tomato. Then cut the tomatoes into quarters, then into eighths. Use a spoon or your fingers to remove the seeds. Set the pieces on a paper towel to drain.

Peel the cucumber and slice into 1/4 inch thick rounds. Lay them on top of paper towels and sprinkle with 1/4 teaspoon of salt.

Cut the top off of each chile off. Cut it in half lengthwise, and remove seeds and veins. Finely dice the flesh into small pieces.

In a separate bowl, whisk together the oil, vinegar, lemon juice, cilantro, oregano, salt and pepper.

Place tomatoes, onions, cucumbers and chiles into a salad bowl and drizzle dressing on top. Toss to coat.

Hatch Green Chile Stew

From www.centralmarket.com
Servings 6-8

Ingredients

2 pounds boneless pork, cubed

2 tablespoons olive oil

1/2 cup chopped onion

1 garlic clove, minced

1/4 cup flour

2 1/2 cups chopped peeled fresh tomatoes

1 3/4 cups chopped peeled roasted Hatch green chiles

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon sugar

2 potatoes, cut into cubes

2 1/2 to 3 cups chicken broth

Cooking Instructions

Brown the pork lightly in the olive oil in a large pot over medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the flour. Cook for 1 to 2 minutes, stirring constantly. Add the tomatoes, chiles, salt, pepper and sugar and mix well. Stir in the potatoes. Pour in the broth. Reduce the heat. Simmer, covered, for 1 to 1 1/2 hours or until the pork is tender.

Sesame Sirloin Steak

From www.allrecipes.com

Servings: 2

Ingredients

1/4 cup soy sauce

2 tablespoons sesame seeds, toasted

2 garlic cloves, minced

2 tablespoons olive or vegetable oil

2 tablespoons brown sugar

1/4 teaspoon pepper

1 dash hot pepper sauce

3/4 pound (3/4 inch thick) boneless beef sirloin steak

Directions

In a large resealable plastic bag, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9

minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Balsamic-Glazed Sirloin Steak

From www.epicurious.com

Serves 2

Ingredients

3/4 pound 1/2-inch-thick boneless sirloin steak

2 teaspoons sesame seeds

2 teaspoons vegetable oil

2 garlic cloves, minced

1/8 teaspoon dried hot red pepper flakes

3 tablespoons medium-dry Sherry

1 tablespoon soy sauce

2 teaspoons balsamic vinegar

1 teaspoon honey

1 tablespoon cold unsalted butter

Directions

Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.

In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.

Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.

Sweet and Spicy London Broil

From www.foodnetwork.com

Yield 3 to 4 servings

Ingredients

1 flank steak (about 1 3/4 pound)

3 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

2 tablespoon light brown sugar

1 tablespoons kosher salt

2 teaspoons chili powder

1 lime, zested

Directions

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Grilled Marinated London Broil

From www.epicurious.com

Gourmet | May 1994

Serves 6

Ingredients:

For marinade:

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

a 2- to 2 1/2 pound London broil

Preparation:

Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Asparagus Pasta Salad

From www.foodnetwork.com

Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: The Catch is in the Bun

Yield: 4 servings

Ingredients

1 small shallot or 1/2 large shallot, finely chopped

1/3 cup extra-virgin olive oil

1 pound asparagus, thin spears

2 endive, cored and thinly sliced

1/2 small red bell pepper, chopped

1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled

1/2 cup frozen green peas

1/4 cup chopped flat- leaf parsley, a couple of handfuls

3 tablespoons white wine vinegar

Salt and freshly ground black pepper

Directions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

From www.oprah.com

Serves 4

Ingredients

1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes

1 pound asparagus spears , trimmed

4 tsp. extra-virgin olive oil

Sea salt and freshly ground pepper

1 Tbsp. lemon juice

3 ounces fresh goat cheese , crumbled

Zest of 1 lemon , removed in long, thin strips

Directions

Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

Extra idea: These flavors would also work together harmoniously as a canapé--the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

Strawberry, Avocado, and Melon Salad

From www.eatingwell.com

Makes 4 servings

Ingredients

1/4 cup honey

2 tablespoons sherry vinegar or red-wine vinegar

2 tablespoons finely chopped fresh mint

1/4 teaspoon freshly ground pepper

Pinch of salt

4 cups baby spinach

1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices

16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed

1 1/2 cups hulled strawberries, sliced

2 teaspoons sesame seeds, toasted (see Tip)

Directions

Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

TIP: Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

Strawberries with Ginger and Pine Nuts

From www.eatingwell.com

Makes 4 servings

Crystallized ginger and orange juice add zing to fresh strawberries. Serve over grilled angel food cake for a special yet simple summer dessert.

Ingredients

1 1/2 pints strawberries

1 tablespoon pine nuts

2 tablespoons orange juice

1 tablespoon chopped crystallized ginger

2 teaspoons sugar

Hull and quarter strawberries. Coarsely chop the pine nuts and toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Let cool slightly and toss with the strawberries, orange juice, ginger and sugar. Let stand 10 minutes.