Shop Cheap - pdinsmore's Blog

Shop Cheap - pdinsmore's Blog - SacMomsClub.com http://www.sacmomsclub.com/home/Blog/pdinsmore Hi, Moms. I am The Sacramento Bee's Community Affairs Director and the purpose of my blog is to save you time and money at the grocery store. Each week I will write about grocery store bargains - especially with the family in mind. Some of my posts will be here and some on sacbee.com. Take a look and share your ideas. Hi, Moms. I am The Sacramento Bee's Community Affairs Director and the purpose of my blog is to save you time and money at the grocery store. Each week I will write about grocery store bargains - especially with the family in mind. Some of my posts will be here and some on sacbee.com. Take a look and share your ideas. en-us It's easy cooking green http://www.sacmomsclub.com/home/Blog/pdinsmore/10820 http://www.sacmomsclub.com/home/Blog/pdinsmore/10820 Hi Moms. With St. Patrick's Day just around the corner and strawberries back in the stores, it was easy to come up with tasty recipes. Shop Cheap has plenty for you to choose from - and best of all - the items are on sale this week. Corned beef, cabbage, carrots and potatoes are everywhere - just decide what cut of meat you like. Strawberries coming back in season, too. Slow Cooker Corned Beef and Cabbage From <a href="http://www.recipezaar.com/">www.recipezaar.com</a> Serves 5 Ingredients 3-4 lbs corned beef brisket 1 onion, coarsely chopped 1/4 cup cider vinegar 1/4 cup brown sugar 1-2 tablespoon Dijon mustard 1/2 teaspoon pepper 1/4 teaspoon ground cloves 1 medium head of cabbage, cut into wedges 1 apple, sliced 1/4-1/2 teaspoon caraway seed (optional) 12 ounces dark beer Directions Place corned beef brisket and any seasonings included in your slow cooker. Top with onion. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top. Add the cabbage wedges and apple slices and caraway seeds if using them. Pour beer over top. Cover and cook on low for about 7 hours or high for about 4-5 hours. Irish Soda Bread with Raisins and Caraway From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | October 2002 Yields: Makes 8 to 10 servings Ingredients 5 cups all purpose flour 1 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature 2 1/2 cups raisins 3 tablespoons caraway seeds 2 1/2 cups buttermilk 1 large egg Directions Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky). Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.) Irish Lamb Stew From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> From EatingWell: February/March 2006 Ingredients Makes 8 servings, generous 1 cup each Ingredients 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced 3 large carrots, peeled and cut into 1-inch pieces 3 stalks celery, thinly sliced 1 14-ounce can reduced-sodium chicken broth 2 teaspoons chopped fresh thyme 1 teaspoon salt 1 teaspoon freshly ground pepper 1/4 cup packed fresh parsley leaves, chopped Directions Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains. Buttermilk Mashed Potatoes Recipe From <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a> Yields: 6 servings Ingredients 2 pounds potatoes, peeled and cut into 1-inch cubes 2 cups water 1 cup chicken or vegetable broth 6 garlic cloves, peeled 1/2 cup buttermilk 1/4 cup thinly sliced green onions 1 teaspoon salt 1/8 teaspoon pepper Directions In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper. Strawberry Bread From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Yields: 2 - 9 x 5 inch loaves Ingredients 2 cups fresh strawberries 3 1/8 cups all-purpose flour 2 cups white sugar 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 1/4 cups vegetable oil 4 eggs, beaten 1 1/4 cups chopped pecans Directions Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely. Spring Salad with Strawberries and Creamy Orange-Avocado Dressing From <a href="http://www.wholefoodsmarket.com/">www.wholefoodsmarket.com</a> Serves 2 Ingredients 3 green onions, trimmed 1/2 avocado, peeled and pitted 1/2 cup orange juice Salt and ground black pepper to taste 3 ounces spring greens or mesclun mix 1 cup sliced fresh strawberries 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler Directions Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.. Strawberry Pancakes From <a href="http://www.rachaelraymag.com/">www.rachaelraymag.com</a> Yields: 4 servings Ingredients 1-1/4 cups all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 1/2 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted, plus more for serving 2 cups sliced strawberries Pure maple syrup, for serving Directions In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup. Irish Potato Candy From <a href="http://www.theholidayspot.com/">www.theholidayspot.com</a> Yields: About 5 dozen candies Ingredients: 1/4 cup (1/2 stick) butter, softened 4 ounces cream cheese, softened (see Note) 1 teaspoon vanilla extract 1 package (16 ounces) confectioners' sugar 1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups) 1 tablespoon ground cinnamon Preparation: 1. In a large bowl, cream together the butter and cream cheese. 2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. 3. With a spoon, stir in the coconut. 4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. 5. Place the cinnamon in a shallow dish. 6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled. It's easy cooking green http://www.sacmomsclub.com/home/Blog/pdinsmore/10814 http://www.sacmomsclub.com/home/Blog/pdinsmore/10814 Hi Moms.  It's the time of year when everyone starts thinking green. Not recycling or solar power, but corned beef, cabbage, Irish soda bread and the spirits that Shop Cheap tries to avoid in her column. Yes, we're talking St. Patrick's Day and we're featuring it this week because if you wait until the actual day - March 17 - you will need more than the luck of the Irish to find a decent corned beef. We're starting at Safeway this week because they have the cheapest price on corned beef at $1.59 a pound. Cabbage is 23-cents a pound (it's cheaper at Raley's at 19-cents a pound); a bag of mini-carrots is 99-cents and potatoes are 49-cents a pound. Produce is showing signs of Spring with strawberries at $1.50 a pound; blueberries at $2.50 a basket and Fuji apples at 88-cents a pound. Safeway is heavy with the buy more, save more promotions. Buy 5 boxes of cereal and save $5; buy 5 produce items - including Eating Right salad blends, Monterey mushrooms or Pom Wonderful tea - and save $5, too. Other stuff we like at Safeway: London broil at $1.97lb; Alaskan cod fillets at $4.99lb and BOGO Ballpark franks. Classico pasta sauce is $1.99 a jar; Barilla pasta is 99-cents a box and Safeway Select garlic bread is $1.79 a loaf. A case of Arrowhead spring water is $3.50; Minute Maid OJ is BOGO and a 2-liter 7-UP or Pepsi is 99-cents when you buy 4. Saturday and Sunday specials include Oscar Mayer deli shaved lunchmeat for $1.99; Mott's apple juice for 99-cents and Safeway butter top breads for 99-cents. The Friday-only $5 special is a pound of Primo Taglio pan roasted turkey, Black Forrest ham; Havarti or Provolone cheese. Bush's beans are $1 a can; Rosarita refries are 79-cents a can and 18 large eggs are BOGO. Over at Raley's, corned beef is $2.47lb. and the cabbage is 19-cents a pound. Red potatoes are 49-cents a pound; and Irish Soda Bread is $1.99 for a loaf. Decorated Shamrock cookies are $3 for two dozen. You can even pickup a 4-inch pot of Shamrocks for $3.99. Other sales we like this week are two pounds of strawberries for $4.98 and mix-n-match Heinz items for $1.75 when you buy 4. The items include Classico pasta sauce; Ore-Ida Tater Tots; Smart Ones meals and Ketchup, of course. A dozen large eggs are $1.50; Sunnyside Farms yogurt is 50-cents a carton and Breyers ice cream is $2.29. Save Mart has the corned beef for $2.37 a pound; cabbage is 33-cents a pound. Asparagus (they're green, too) is 87-cents a pound; and a 3-pack of Romaine hearts is 87-cents. Bohemian Hearth bread is $1.79 a loaf. Coupons include grape tomatoes for 69-cents; cooked shrimp for $6.99 and Fritos, Cheetos or Rold Golds 4/$5. Michelina's frozen meals are $1; Green Giant steamers are 3/$5 and Pillsbury Grands!, biscuits or breadsticks are 4/$5. Sunny Select pasta sauce is $1.88 a jar; spaghetti is 99-cents. A case of Sunny Select drinking water is $2.98 and jugs of 7-UP, A&W or Sunkist are 99-cents each. In produce, there's avacado for $1, a 5lb bag of carrots for $1.99 and a 5lb. bag of Sierra Rose potatoes for $2.50. Bags of spinach or coleslaw are $1.50 each and tomatoes on the fine are $2.49. As luck would have it, Save Mart has the $3.99 Shamrocks, too. Come back Thursday for St. Patrick's Day recipes from the Shop Cheap kitchen.     Spelling and shopping http://www.sacmomsclub.com/home/Blog/pdinsmore/10801 http://www.sacmomsclub.com/home/Blog/pdinsmore/10801 Well, Shop Cheap spent the day at the Central Valley Spelling Bee and it was amazing. Be sure to read the story in Thursday's Bee. The food-related words were: radicchio (purplish-red leaves used in salads), roulade (slice of rolled mean usually stuffed with a filling) and tagliarini (a variety of Italian pasta). If that's not enough to make you hungry, check out the recipes from the Shop Cheap Kitchen. Most of the ingredients are on sale this week at our favorite stores. As always, Enjoy! For the recipes with chicken, go to Raley's, Save Mart or Safeway. Cross rib roast is on sale at Raley's and Save Mart. Broccoli at Save Mart and Safeway and carrots are at Safeway and Save Mart. Lemon Chicken Stir-Fry From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> Serves: 4 (about 1 1/2 cups each) Ingredients 1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots , (1/4 inch thick) 2 cups snow peas, (6 ounces), stems and strings removed 1 bunch scallions, cut into 1-inch pieces, white and green parts divided 1 tablespoon chopped garlic Directions Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes. Cross Rib Roast From <a href="http://www.recipezaar.com/">www.recipezaar.com</a> 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. Broccoli Soup with Cheddar Cheese From <a href="http://www.epicurious.com/">www.epicurious.com</a> Yield: makes 6 servings Ingredients 6 tablespoons (3/4 stick) butter, room temperature 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces 1 large onion, chopped 2 garlic cloves, minced 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried 6 1/2 cups chicken stock or canned low-salt chicken broth 1 cup whipping cream 3 tablespoons all purpose flour 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces) Directions Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; saut&eacute; until onion is translucent, about 6 minutes. Add garlic and tarragon; saut&eacute; 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes. Broccoli with Garlic Butter and Cashews From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Serves: 6 Ingredients 1 1/2 pounds fresh broccoli, cut into bite size pieces 1/3 cup butter 1 tablespoon brown sugar 3 tablespoons soy sauce 2 teaspoons white vinegar 1/4 teaspoon ground black pepper 2 cloves garlic, minced 1/3 cup chopped salted cashews Directions Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. Apricot Glazed Carrots From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Servings: 8 Ingredients 2 pounds carrots, peeled and diagonally sliced 3 tablespoons butter, melted 1/3 cup apricot preserves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon orange zest 2 teaspoons fresh lemon juice chopped fresh parsley for garnish Directions Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley. Best Carrot Sheet Cake Recipe From <a href="http://www.cdkitchen.com/">www.cdkitchen.com</a> Serves: 18 Ingredients 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 large eggs 2 cups sugar 3/4 cup oil 3/4 cup buttermilk 2 teaspoons vanilla 2 cups grated carrots 1 can (8 oz. size) crushed pineapple, drained 1 can (3.5 oz. size) sweetened flaked coconut 1 cup chopped pecans or walnuts Cream Cheese Frosting 1 stick butter, softened 1 package (3 oz. size) cream cheese 1 package (8 oz. size) cream cheese 1 package (16 oz. size) powdered sugar 1 1/2 teaspoon vanilla Directions Preheat oven to 350. Grease and flour a 9 x 13 pan. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into pan. Bake for 30 minutes. Cover pan loosely with foil to prevent excess browning, and bake 13 more minutes or until toothpick comes clean. Cool completely in pan. Spread cream cheese frosting evenly over cake. For Frosting: In large bowl, beat cream cheese and butter at medium speed until creamy. Add powdered sugar and vanilla. Beat at high speed for 10 seconds. Spread on cake. You've go to check out these recipes http://www.sacmomsclub.com/home/Blog/pdinsmore/10784 http://www.sacmomsclub.com/home/Blog/pdinsmore/10784 Direct from the Shop Cheap Kitchen - recipes that match what's on sale. Enjoy. For the following recipes, the ingredients can be found on sale at Save Mart, Raley's and Safeway. At Save Mart, asparagus, oranges and chicken are on sale. At Raley's, Dover sole and chicken are on sale. At Safeway, Jimmy Dean sausage, chicken and bananas are on sale. Sauted Sole with Browned Butter and Capers From <a href="http://www.find.myrecipes.com/">www.find.myrecipes.com</a> Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce) Ingredients 4 (6-ounce) sole fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper, divided Cooking spray 3 tablespoons butter 2 tablespoons minced shallots 1 tablespoon drained capers 2 teaspoons fresh lemon juice Directions 1. Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; saute; 1 1/2 minutes or until browned. Carefully turn fillets; saute; 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets. 2. Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; saute; 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish. Baked Chicken From www2.kelloggs.com Servings: 6 Ingredients 3 cups Rice Krispies (crushed 3/4 cup) 1/3 cup Parmesan cheese 2 egg whites 1/3 cup fat-free milk 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon thyme 1 teaspoon basil 6 boneless, skinless, split chicken breasts, rinsed and drained (about 1 1/2 lb.) Directions 1. Combine Kellogg's Rice Krispies cereal and cheese in shallow pan or plate. Set aside. 2. In small mixing bowl, beat egg whites and milk slightly. Add flour, salt and spices. Mix until smooth. Dip chicken in batter. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined coated with cooking spray. 3. Bake at 350° F about 55 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot. @2008 Kellogg NA Co. Asian Orange Chicken From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Servings: 4 Ingredients Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil Directions 1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. 2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. 3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. 4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. 5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Breakfast Casserole From <a href="http://www.jimmydean.com/">www.jimmydean.com</a> Yield 6 servings Ingredients 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread 2 cups shredded sharp Cheddar cheese 1/2 teaspoon black pepper 1/2 cup sliced mushrooms (optional) 1 medium tomato, seeded and chopped (optional) 1/2 cup thin-sliced green onions (optional) Directions Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly. Note: May be assembled ahead and refrigerated up to 12 hours before baking. Grilled California Asparagus and Mushroom Salad with shaved parmesean From <a href="http://www.calasparagus.com/">www.calasparagus.com</a> (California Asparagus Commission) Serves: 6 Ingredients 1 lb. California asparagus, trimmed olive oil, as needed salt, as needed freshly ground pepper as needed 2 tablespoons fresh lemon juice 1 clove garlic, chopped finely 1/8 teaspoon crushed red pepper or to taste 2 tablespoons olive oil 1/2 lb. medium crimini or white mushrooms, cleaned 11/2 oz. Parmesan cheese, shaved; pieces Directions Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool. To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in 1-1/2" pieces; reserve. To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve. Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing. Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad. Sesame Asparagus Salad From <a href="http://www.calasparagus.com/">www.calasparagus.com</a> (California Asparagus Commission) 2 lb. California fresh asparagus cut into 1-1/2" pieces. Cover in salted boiling water. Cook until tender. Rinse immediately in cold water to stop cooking process. Pat dry. Mix 4 tsp. soy sauce, 1 tsp. honey, 2 tsp. sesame seed oil, 2 tbsp. toasted sesame seeds and pour over asparagus. Chill 30 minutes and serve. Banana Crumb Muffins From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Servings: 10 Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Shop between the drops http://www.sacmomsclub.com/home/Blog/pdinsmore/10776 http://www.sacmomsclub.com/home/Blog/pdinsmore/10776 HI Moms. Don't know about you but Shop Cheap is getting a little tired of the rain. At least it's raining bargains this week to offset the wet stuff outside. The best deals this week are at Save Mart and here's why: Avocados, buy 1 get 2 free; asparagus 97-cents a pound; Iceberg lettuce 69-cents a head and oranges 69-cents a pound. In the coupon category, there's Michelina's Lean Gourmet for 88-cents; Progresso soups for 99-cents and Mac & Cheese for 33-cents a box. Foster Farms chicken breasts are 99-cents a pound; boneless loin pork chops are $1.99lb in the max pak; petite sirloin steak is $1.99lb in the Butcher's Block and Pacific Snapper Fillets are $3.99lb. Other stuff: Bohemian Hearth bread is $1.79 a loaf; a dozen Sunnyside Farms eggs are $1.50 each; Valu Time peanut butter is $1.50 a jar and Minute Maid OJ is $2. In the essentials, Sun Burst laundry detergent is $1.99; Aquafresh toothpaste is $1.50 a tube and Ivory soap is $3.99 for 10 bars. There's also a lot to like at Raley's this week. Boneless skinless chicken breasts are $1.67lb; fresh Dover Sole, Pacific Red Snapper or Catfish Fillets are $3.99lb and Black Angus chuck roast or steak is $2.47lb. Red seedless grapes are 97-cents a pound. In the coupon corner, clip Pepsi for 88-cents; a case of R Everyday water for $2.99 and Langers Cranberry Juice Cocktail is $1.99 a jug. Get a free pound of Golden Grain pasta when you buy 2 jars of Ragu for $3 and get BOGO coffee cake in the bakery. For 99-cents you can get Steamfresh veggies; Progresso soups; Minute Maid lemonade; Knudsen sour cream; Soft Soap and Glade Aerosol spray. In the deli, chicken strips are $5.99lb; and Raley's cooked ham or oven roasted turkey breast is $4.99lb. Safeway wants us to shop Saturday & Sunday so they are offering coupons for Jimmy Dean sausage or bacon for $1.99; bananas for 48-cents a pound; mac & cheese for 50-cents; Safeway Select frozen pizza for $2.99 and Doritos tortilla chips for $1.79. Foster Farms whole chickens are BOGO; Waterfront bistro shrimpmeat is $3.99 in the 2lb. bag; and Dungeness crab is $4.99 a pound ($3.99 a pound at the Safeway on Madison in Fair Oaks.). Safeway brands are on sale. A case of Refreshe water is $2.99; ButterTop breads are $1.50 a loaf; baby carrots are $2 a bag and turkey lunchmeat is $3.99 for 32 ounces. Want coupons? There's Kellogg's Special K for $2; V8 Red or V-Fusion for $2.49; Prego sauce for $1.50 and Safeway Select party size meals for $6.99 In produce, Eating Right salads blends and grape tomatoes are BOGO; and a 5lb box of Mandarins is $3.97. Lucerne large eggs - 18 count - are BOGO. . Knorr rice or pasta sides are 88-cents each (must buy 4); Golden Grain Pasta is $1 and Duncan Hines cake or brownie mix is $1. The Friday only $5 special is Signature Cafe roasted turkey breast or turkey pot roast. Signature Cafe chicken salad is $4.99lb and Safeway variety breads are $1.50 a loaf.. Come back Thursday to see what's cooking in the Shop Cheap Kitchen.   Recipes will save you time, money http://www.sacmomsclub.com/home/Blog/pdinsmore/10764 http://www.sacmomsclub.com/home/Blog/pdinsmore/10764 Hi Moms.  The Shop Cheap Kitchen is cookin' this week. We have lots of easy, tasty recipes that use ingredients that are on sale. Here's the skinny: Get salmon fillets at Raley's, Safeway and Save Mart. Eggs at Save Mart and Raley's. For the Savory Lemon Chicken recipe: Campbell's soup at Raley's Chicken at Save Mart and Safeway Red/Green bell pepper at Safeway. Also, Idaho potaotes at Raleys and strawberries at Save Mart and Safeway. Salmon Chowder From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> From EatingWell: September/October 2009 Yield: 6 servings Ingredients 1 tablespoon canola oil 1/3 cup chopped carrot 1/3 cup chopped celery 4 cups reduced-sodium chicken broth 1 1/2 cups water 1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip) 2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives 1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes 1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon 1 tablespoon Dijon mustard 1/4 teaspoon salt Freshly ground pepper to taste Directions Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork. Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper. Tips & Notes Notes: Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice. Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. Baked Salmon Fillets Dijon From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Yield: 4 servings Ingredients 4 (4 ounce) fillets salmon 3 tablespoons prepared Dijon-style mustard salt and pepper to taste 1/4 cup Italian-style dry bread crumbs 1/4 cup butter, melted Directions Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork. Chili Rellenos Casserole From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Yield: 6 servings Ingredients 2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce Directions Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve. Savory Lemon Chicken From <a href="http://www.campbellkitchen.com/">www.campbellkitchen.com</a> Makes 4 servings Ingredients Vegetable cooking spray 4 skinless, boneless chicken breast halves (about 1 pound) 1 can (10 3/4 ounces) Campbell's Healthy Request Condensed Cream of Chicken Soup 2 tablespoon water 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes 1 tablespoon lemon juice 1/2 teaspoon paprika 1/4 cup chopped green or red pepper 4 lemon slices Directions Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the lemon slices. Basic Twice Baked Idaho Potatoes From <a href="http://www.idahopotato.com/">www.idahopotato.com</a> (Idaho Potato Commission) Yield: 8 servings Ingredients 4 large Idaho potatoes 1 teaspoon olive oil (optional, for a softer-skinned potato) 1/2 cup reduced-fat ("light") sour cream Pinch nutmeg Salt and freshly ground pepper to taste Milk (as desired, for consistency) Directions Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot. Low-Fat Idaho Potato Gratin From <a href="http://www.idahopotato.com/">www.idahopotato.com</a> (Idaho Potato Commission) Yield: 12 servings Ingredients Cooking spray 2 - 4 large cloves garlic, minced 2 1/2 - 3 pounds Idaho potatoes (8 - 10 medium - sized potatoes) well scrubbed, very thinly sliced 8 ounces shredded light cheddar cheese 3/4 cup nonfat mayonnaise 3/4 cup nonfat evaporated milk 1 1/2 teaspoons dried thyme 1/2 teaspoon white pepper 1 8 -10 ounce zucchini, washed and thinly sliced 1/4 cup freshly grated Parmesan cheese (or 2 tablespoons packaged grated Parmesan) Directions Preheat oven to 375° F. Coat a 9 x 13-inch baking dish with cooking spray, sprinkle in garlic and arrange half of the potatoes in the dish. Evenly add 1/2 the cheddar. In a small bowl, mix the nonfat mayonnaise, evaporated milk, white pepper and thyme. Spoon half of this mixture over cheese. Cover with the sliced zucchini. Sprinkle on remaining cheddar cheese, and spoon remaining milk mixture on top of cheese. Arrange remaining potato slices on top and sprinkle Parmesan over all. Cover tightly with foil and bake 50 minutes. Uncover and broil 6 inches from heat source 4 - 6 minutes or until golden. Serve hot or at room temperature. Strawberry and Mozzarella Salad From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Yield: 4 servings Ingredients 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed) 1 8-ounce container of strawberries, hulled and sliced 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup) 1/4 cup fresh basil leaves, cut into ribbons Directions In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates. Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil. Lemony Strawberry Parfait From <a href="http://www.familyfun.go.com/">www.familyfun.go.com</a> Serves 4 Ingredients 1 cup heavy cream 4 tablespoons sugar, divided 2 tablespoons fresh lemon juice, divided 3 cups fresh strawberries, sliced Lemon zest (optional) Directions In a chilled medium-size bowl, whip the heavy cream with 2 tablespoons of the sugar and 1 tablespoon of the lemon juice. Gradually add in the remaining sugar and lemon juice, whipping until the cream is thick but not overwhipped. Alternate layers of whipped cream and sliced strawberries in 8-ounce parfait glasses, then top each treat with a dollop of cream and lemon zest, if you like. Bring on the fruit and veggies http://www.sacmomsclub.com/home/Blog/pdinsmore/10758 http://www.sacmomsclub.com/home/Blog/pdinsmore/10758 Hi Moms. The Valentine chocolates and decadent desserts should be long gone by now. It's time to focus on fruit and veggies and a milestone at Raley's. Shop Cheap is going to tell you how. Save Mart has red seedles grapes for 97-cents a pound and bananas for 39-cents a pound. Fresh Express salads are $2 a bag; green onions, radishes and cilantro are 69-cents a bunch and Roma tomatoes are 97-cents a pound. Driscoll's strawberries are $2.99 a pound and jumbo cantaloupes are $2.50 each. Other highlights from Save Mart include boneless petite roast for $1.99lb; fresh Pacific snapper for $2.99lb; Atlantic salmon for $4.99lb and raw shrimp for $3.99lb. Boneless, skinless chicken breasts are $1.99lb in the Butcher's Block; country style pork ribs are 99-cents a pound. Thomas' English muffins are BOGO; Sunnyside Farms large eggs are $2.50 in the 18-count pack; Dannon Light & Fit yogurt is 50-cents a carton and Ronzoni Smart Taste or Healthy Harvest pasts is just 99-cents. Raley's, which is celebrating its 75th Anniversary - Tom Raley opened the area's first store on Feb. 16, 1935, in Placerville - has special offerings for customers. The Raley's 75th Anniversary Cookbook is $4.99; a special blend of Nob Hill Trading Co. coffee is $5.99 a pound and be sure to check out the cupcakes - Red Velvet or Black Tie for $1.49 each. Sentimental favorites from the deli include Claire's Classic Potato salad for $1.99lb. Claire Raley is said to have made the salad for that first Placerville store. And in honor of Tom Raley's Arkansas roots, there's the Honey Burbon BBQ Pulled Pork Sandwich, $4.99 with the drink included. Raley's has some other great buys this week including New York steak for $3.87lb; Fresh Express garden salad for 97-cents a bag; Campbell's soups for 89 cents a can and a case of Crystal Geyser spring water for $3.33. BOGOs are big for this celebration. Check out the BOGOs on Green Giant Steamers, Idaho potatoes, Red Barron Pizza, Better Crocker brownies, sushi and Langers juice. A dozen large eggs are $1.19; a pound of butter is $1.99 and Pillsbury Grands! biscuits are $1.69. Michelina's entrees are 89 cents each; Ronzoni pastas are $1 and Kellogg's cereals are $1.49 a box. You also might want to check out the seafood sale. Salmon fillets are 50 percent off. Lastly, the 8-piece fried chicken meal is $4.99. Safeway has fruit and veggie deals, too. Strawberries are BOGO; oranges are 3lbs for 99-cents and Braeburn apples are 99-cents a pound. Red or green bells are 99-cents each. Eggplant is 99-cents, too. Be sure to clip the coupons for Oroweat breads $1.99 a loaf; Powerade 60-cents; Kraft singles $1.49 and Pantene products $4.99. In the meat department, Rancher's Reserve cross rib roast is $1.98lb; Fresh salmon fillets are $5.99lb and Foster Farms split chicken breasts are 99-cents a pound. General Mills cereals are $2 a box and Progresso soups are BOGO. Saturday and Sunday only sales include Primo Taglio roasted turkey for $5.99lb; BOGO artichokes and Pasta or Rice a Roni for 75 cents a box. There's an entire 99-cents or less category, which includes Crest toothpaste, SoBe Lifewater, Safeway Select cornbread, Golden Grain pasta and you bake biscuits, crescents or cinnamon rolls. Come back Thursday for Shop Cheap recipes. . Cook something sweet for your sweetie http://www.sacmomsclub.com/home/Blog/pdinsmore/10749 http://www.sacmomsclub.com/home/Blog/pdinsmore/10749 Hi Moms. From Pears with French Toast to lobster and chocolate cake, Shop Cheap has everything you need for a yummy Valentine's Day. Plus, most of the ingredients are on sale this week. Enjoy! Get pears at Safeway, Raley's and Save Mart Pillsbury Grands! and Crescents at Save Mart Lobster tails at Safeway and Raley's London broil at Safeway   Baked Lobster Tails Recipe From <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a> Yield: 6 servings Ingredients 3 lobster tails (8 to 10 ounces each) 1 cup water 1 tablespoon minced fresh parsley 1/8 teaspoon salt Dash pepper 1 tablespoon butter, melted 2 tablespoons lemon juice Lemon wedges and additional melted butter, optional Directions Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Grilled Marinated London Broil From <a href="http://www.epicurious.com/">www.epicurious.com</a> Gourmet | May 1994 Yield: Serves 6 Can be prepared in 45 minutes or less but requires additional unattended time. 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. Maple-Glazed Pears with French Toast From <a href="http://www.usapears.com/">www.usapears.com</a> (The Pear Bureau Northwest) Serves 4 Ingredients 1 cup maple syrup 4 tablespoons (1/2 stick) butter 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch salt 5 firm but ripe Bartlett or Anjou pears, peeled, halved lengthwise, cored, and each half cut lengthwise into 5 wedges French Toast 3 large eggs 1/3 cup milk 8 thick slices bread Butter for griddle Directions In a 10-inch saute pan over medium heat, warm the syrup and then add the butter. Stir until the butter is melted, about 2 minutes. Stir in the cinnamon, nutmeg, and salt. Add the wedges of pear and simmer, basting frequently, until the pears are tender when pierced with a knife, about 10 minutes. Set aside and keep warm To make the Fresh toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high heat. One at a time, dunk a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Dunk as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch. Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately. Orange Poached Pears From <a href="http://www.southernfood.about.com/">www.southernfood.about.com</a> Serves 6 Ingredients 2 cups orange juice 2 cups water 1/2 cup granulated sugar zest of 1 orange, cut in strips 3 whole cloves 1 cinnamon stick 6 ripe but firm pears, peeled, cored, and quartered lengthwise Directions In a large saucepan combine orange juice, water, sugar, zest, cloves, and cinnamon stick. Add pears and bring to a boil. Reduce heat; cover and simmer for about 15 minutes, until pears are tender. Put pears and syrup in refrigerator until thoroughly chilled. Serve pears with sauce spooned over, garnished with orange zest. Remove cinnamon stick and cloves, if desired. Crescent-Chile Rellenos From <a href="http://www.pillsbury.com/">www.pillsbury.com</a> Makes: 3 servings (2 rellenos and 1/4 cup sauce each) Ingredients 2 cans (4 oz each) whole green chiles, drained 2 tablespoons yellow cornmeal 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips 4 oz Cheddar cheese, cut into 6 strips 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls 1 egg, beaten 3/4 cup taco sauce, if desired Directions 1.Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside. 2.Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares. 3.Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal. Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg. 4.Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping. Grands! Monkey Bread From <a href="http://www.pillsbury.com/">www.pillsbury.com</a> Makes 12 servings Ingredients 1/2 cup granulated sugar 1 teaspoon cinnamon 2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits 1/2 cup chopped walnuts, if desired 1/2 cup raisins, if desired 1 cup firmly packed brown sugar 3/4 cup butter or margarine, melted Directions 1.Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2.Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3.In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4.Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. Chocolate Nut Bark From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> Eating Well: January/February 2010 Yield: 3 dozen 1 1/2-inch pieces Ingredients 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip) 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish Directions: Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces. Tips & Notes Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks. Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted. Flourless Chocolate Cake with Chocolate Glaze From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | January 1999 Serves 10-12 Ingredients For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract For glaze 1/2 cup whipping cream 1/2 cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves Directions Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Shop sweet for your sweetie http://www.sacmomsclub.com/home/Blog/pdinsmore/10742 http://www.sacmomsclub.com/home/Blog/pdinsmore/10742 Hi Moms> Want to do something special for your Valentine this weekend? Something that doesn't involve making reservations? Shop Cheap to the rescue. We have all the V-Day bargains and on Thursday we match the sales with some heart-felt recipes.  We like Safeway best this week because it has everything: good prices, fragrant flowers and lots of clip-worthy coupons. Here's the skinny: London broil at $1.77lb; lobster tails for $5.99 each and colossal sea scallops for $7.99lb. Cube steak is $2.99lb and lean ground beef is $2.29 a pound. (Who says you can't serve a burger on V-Day?) They also have a BOGO mix n' match sale that includes Jennie-O lean ground turkey; turkey breast tenderloins; Hormel fully cooked entrees; Ball Park franks, Johnsonville smoked sausage and Oscar Mayer bacon. The Saturday-Tuesday sale items include: Gala apples for 78-cents a pound; Starbucks coffee $5.99 for 12 ounces; Haagen-Dazs 2/$5 and Pepperidge Farm cookies $1.88. In the coupon column, be sure to clip Lucerne string cheese for $1.99; Oroweat breads for $1.99; Minute Maid OJ $1.99 and Oreos or Nutter Butter cookies for $1.99. In the non-food coupons, Crest toothpaste is $1.99; Tide is $5.99; Kleenex is $1 a box (in case your Valentine is a no-show); Dawn or Ivory dish detergent $1.99 and Pledge sprays for $2.99. In produce, asparagus is $1.38lb; Fresh Express salad kits are $1.98 and pears are 99-cents a pound. Organic blueberries are $3 a basket; seedless grapes are $1.99lb and red bell peppers are 99-cents each. Kellogg's Raisin Bran, Special K bars or Rice Krispie treats are $1.88 a box; Yoplait yogurt is 50-cents; 18-count Lucerne eggs and Whipped Cream are BOGO; and CapriSun drinks are $1.79 a box. The $5 Friday only special is Chef's recipe 8-piece chicken. Deli counter ham, turkey or American cheese is 4.99lb  and Grab & Go Hoagie sandwiches are $1.99 each when you buy two. Bumble Bee solid white Albacore tuna is 88-cents a can. Arrowhead water is $3.77 a case; 2-liter jugs of Pepsi or 7-UP are 99-cents each when you buy four and 6-packs of 7-UP bottles are $2 each.. And because it wouldn't be Valentine's Day without something sweet, check out the "Conversation Heart Cake" that you decorate for $1.99; bags of Kisses for $3; chocolate mousse cake for $9.99 or Betty Crocker brownie mix for 69-cents. You can also find your sweet spot at Raley's where boneless pork chops are $1.88lb (check out the Apricot-Lime pork chop recipe); rib eye steaks are $4.98lb. and lobster tails are $6.98 each. The Raley's mix n' match sale includes General Mills, Betty Crocker, Progresso, Pillsbury and Green Giant brands so it won't be hard to buy 10 items and pay just $1.50 each. A case of Nestle drinking water is $3.33; Crystal Geyser sparkling mineral water is 88-cents a bottle and Simply Orange, grapefruit or apple juice is $3 a jug. Keebler cookies or graham crackers are $1.49 each when you buy 4. In produce, large artichokes are $1.28 each (share one with your Valentine); organic navel oranges and pears are 98-cents a pound. Now for the fun stuff....The Triple Delight cake in the bakery is $9.99; Valentine cupcakes are $4.99 a dozen; heart-shaped cookies are $3 for 2-dozen; and clip the coupon and get $5 off the Nob Hill "Ultimate Cake," featuring strawberries and chocolate! .If your sweetie likes chocolate, Ghiradelli squares and Ferrero Rocher hearts are 2/$5. Save Mart has your Valentine covered with New York Steak for $4.77lb. It doesn't sound very romantic but boneless chuck roast is $1.88lb and boneless, skinless chicken breasts in the max pak are $1.99lb. The deal of the week has to be the case of Crystal Geyser spring water for $2.98. Clip the coupon and get 2-litre jugs of Pepsi or Dew for 88-cents. Yoplait yogurt is 50-cents; Pillsbury Grands!, buttermilk biscuits or crescent rolls are 99-cents. Buy two boxes of Krusteaz cookie mix (2/$4) and save $1 on Sunnyside Farms milk. Bayview Farms English muffins are $1.59; Sunny Select oats are $1.50 and instant oatmeal is $2 a box. In produce, Iceberg lettuce is 47-cents a head; Fresh Express salad kits are BOGO; green leaf lettuce is 79-cents a head; a package of romaine hearts is $1.99 and fresh apples or pears are 97-cents a pound. Check out the bakery for a dozen Valentine cupcakes for $4.99 or a cherry pie for $3.99. Come back on Thursday for recipes to woo your Valentine..     Super Bowl Sunday: The appetizer route http://www.sacmomsclub.com/home/Blog/pdinsmore/10727 http://www.sacmomsclub.com/home/Blog/pdinsmore/10727 Hi Moms: With the Super Bowl on Sunday, we went the all-appetizer route. Lots of the ingredients are on sale - and you don't have to be hosting a Super Bowl party to enjoy these tasty recipes. Enjoy! Here's where you will find the items on sale: Avocados are everywhere. You just need to decide how much you want to spend. 33-cents each at Save Mart; 50-cents each at Safeway and 60-cents each at Raley's. Tortillas, smoked sausage, boneless chicken and Jimmy Dean sausage are on sale at Safeway. Hillshire Farm Lit'l Smokies, whole chicken and Nabisco snack crackers are on sale at Save Mart. Idaho potatoes and Nabisco snack crackers are on sale at Raley's.   Tortilla Roll Ups From <a href="http://www.cooks.com/">www.cooks.com</a> Ingredients 1 (8 oz.) sour cream 1 (8 oz.) cream cheese 1 (2 or 3 oz.) can chopped black olives 1 (2 or 3 oz. can chopped green chilies 1 c. shredded Cheddar cheese 1 pkg. Original Hidden Valley Ranch dressing mix 1 (8 oz.) pkg. tortillas Salsa for dipping Directions Mix cream cheese, sour cream and Hidden Valley dressing until smooth. Add black olives, green chilies and Cheddar cheese. Spread a thin layer onto tortillas and roll up. Refrigerate and cut into slices. Dip into salsa. Daisy Brand Potato Skins From <a href="http://www.daisybrand.com/">www.daisybrand.com</a> Ingredients 6 small baking potatoes 2 T. butter, melted 2 t. grill steak seasoning or seasoned salt 3 T. grated parmesan cheese 1 1/2 cups shredded cheddar cheese 4 strips bacon, cooked, crumbled 3/4 cup Daisy Brand Sour Cream 2 t. snipped fresh chives Directions Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees for 45 minutes or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato interior. (Save cooked potato for mashed potatoes or hashed browns). Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top each with a dollop of sour cream and sprinkle with chives. Spicy Chicken Quesadillas From <a href="http://www.mccormick.com/">www.mccormick.com</a> Makes 12 (2-wedge) servings Ingredients 2 cups chopped cooked chicken 1 1/2 cups shredded Cheddar cheese 1 cup chopped tomato 2 green onions, finely chopped (optional) 1 1/2 teaspoons McCormick Chili Powder or 1 1/2 teaspoons McCormick Chili Powder, Hot Mexican-Style 1 teaspoon McCormick Cumin, Ground 1 teaspoon McCormick Garlic Salt 1/2 teaspoon McCormick Oregano Leaves 8 flour tortillas (8-inch) Directions Preheat oven to 350°F. Mix chicken, cheese, tomato, green onions, chili powder, cumin, garlic salt and oregano. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Bake 5 to 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm. Crock Pot Lit'l Smokies From <a href="http://www.gomeat.com/">www.gomeat.com</a> Yield: 18 appetizer servings (5 links each) Ingredients 2 pkgs. Hillshire Farm Lit'l Smokies Smoked Sausage 2 bottles (12 ounces each) regular or non-alcoholic beer 1 cup (packed) light brown sugar 1/2 teaspoon ground cayenne pepper Directions Open packages of Lit'l Smokies and drain off any liquid. Combine beer, sugar and pepper in 3-quart slow cooker. Stir until sugar dissolves. Add sausage. Cover and cook on HIGH for 2 hours. Tailgater's Cheese Spread From <a href="http://www.makinglifebetter.com/">www.makinglifebetter.com</a> Makes 3 1/2 cups Ingredients 1 cup Best Foods Real Mayonnaise 1 package (8 oz.) cream cheese, softened 2 cups shredded cheddar cheese (about 8 oz.) 1/2 cup grated Parmesan cheese 1/4 tsp. cayenne pepper sauce 1/2 cup toasted chopped walnuts Directions In large bowl, with electric mixer, beat mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm. On serving plate, invert cheese mixture, then form into football shape; press on walnuts to coat. Serve, if desired, with crackers. Easy Sausage Cheese Balls From allrecipes.com Yield 3 dozen Ingredients 1 pound sausage 4 cups shredded Cheddar cheese 3 cups baking mix Directions Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet. Bake for 12 to 15 minutes. Serve hot. Avocado-Corn Salsa From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> Ingredients 1 medium avocado, diced 3/4 cup frozen corn, thawed 1/2 cup quartered grape tomatoes 1 tablespoon chopped fresh cilantro 2 teaspoons lime juice 1/4 teaspoon kosher salt Directions Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl Super Bowl means super prices at the grocery store http://www.sacmomsclub.com/home/Blog/pdinsmore/10719 http://www.sacmomsclub.com/home/Blog/pdinsmore/10719 Hi Moms. When you hit the supermarket this week take a tip from Shop Cheap: Stay away from the store an hour before the game. That hour is reserved for the guys who never shop - except on Super Bowl Sunday! But no matter what you plan to do this Sunday, here's how you can take advantage of what's on sale. Beware, most items are geared toward gathering around the TV and watching football. We'll kick off our shopping at Raley's. Here's what we like best: Tri tip roast for $2.37lb; avocado 5/$3; 12-packs of Pepsi $2 each when you buy 4 and BOGO Idaho potatoes (two 5lb. bags for $2.99). Other stuff: a case of Arrowhead Spring water for $3.33; Dreyer's ice cream for $2.50 and Nabisco crackers - $1.79 a box when you buy 4. Meaty pork spareibs are $1.77lb; a 16-piece chicken meal is $9.99 and if you buy two deli pizzas, the third one is free. If Little Smokies are on your menu, Miller's cocktail links are 2/$5; Ball Park franks are 2/$3; 2-liter Pepsi is $1 and fresh Dungeness crab is $4.99lb. Michelina's meals are $1 each; Gallo sliced Salame is $5.49 and Smart Ones frozen items are $1.75 when buy 4 and you use the coupon. If you want the party but not the cooking, Prospector's slow cooked ribs are $7.99 in the deli; buy two Nob Hill dips and get a free loaf of King's Hawaiian bread. The cheesecake platter from the bakery is $9.99 To order party platters, go online and save $5.  Make produce a part of the party with radishes or green onion for 59-cents a bunch; limes are 5/$1 and grape tomatoes are $2.50 a carton. Veggie trays are $4.99 and $8.99. We're 1st and goal at Safeway with avocado for 50-cents each; boneless skinless chicken breasts for $1.97lb and BOGO Ball Park franks, Hillshire Farm smoked sausage; Lloyd's ribs and Hebrew national franks. Safeway's 3-day coupons (Friday, Saturday, Sunday) include 12-packs of 7-UP, Dew and Pepsi 3/$7.98; Johnsonville brats $2.99 each; Best Foods mayo $1.99 and Dreyer's ice cream for $2.49. The 5-day coupons (Wed.-Sunday) include Oscar Mayer weiners 99-cents; Francisco sandwich rolls $1.88; Mission flour tortillas 99-cents; Heinz Ketchup $1.79 and Safeway Select artisan garlic bread 99-cents. If you aren't cool with cleanup, clip the coupons for paper plates $2.99 and Hefty trash bags $4.99. The BOGOs are big time this week, including: fresh mushrooms and grape tomatoes in produce; Tyson chicken, Farmer John sliced bacon, Jimmy Dean sausage and Oscar Meyer bologna in meat. Doritos or Tostitos chips are buy 2; get one free and Wholly Guacamole is BOGO. Safeway is making it the easiest not to cook with Signature Cafe pizza for $5; Signature Cafe smokehouse ribs for $5 and a trip-tip sandwich for $3.99. Other buy 'em and eat 'em treats include Apple-Cherry pies for $2.99 in the bakery; pre-packed party trays $6.99 each when you buy two and Deli salads for $4.49. General Mills products (Cheerios and Nature Valley granola bars) are $1.50 each when you buy 4; Quaker instant oatmeal is buy 2, get three free and Lucerne yogurt is 40-cents a carton. Save Mart wins the coin toss with avocados 3/99-cents; Johnsonville brats or Italian sausage $2.99 a package; country style pork ribs or beef backribs 99-cents a pound and Foster Farms whole chickens 78-cents a pound. Fresh Atlantic salmon fillets are $4.99lb. Gallo Salame and Hillshire Farm Lit'l Smokies are $3.99 a bag; fresh cooked crab is $4.99lb and New York steak is $3.47lb. Party hearty with Nabisco snack crackers $1.88 a box; BOGO Doritos; $1 Goldfish crackers; and Propel Fitness water 79-cents a bottle. Kellogg's cereal, Pop.Tarts or Nutrigrain bars are $1.50 a box when you buy 4 and Aquafina drinking water is $3.99 a case. Sunnyside and Sunny Select brand items are a deal at Save Mart. Hot dog or hamburger buns are $1.50 a bag; mustard is $1.49; aluminum foil is 99-cents olives are $1.25 a can and a case of drinking water is $2.98. Produce scores with BOGO Fresh Express salad blends; large Roma tomatoes for 67-cents a pound; green onions, radishes, cilantro and parsley 50-cents a bunch; fresh asparagus for $1.97lb and oranges for 69-cents a pound. In the bakery, fresh turnovers are $2.50 and a dozen cupcakes is $4.99. In the deli, wings are $4.99lb and Foster Farms turkey breast is $5.99lb. Come back on Thursday for some game-winning Super Bowl recipes. We've got the recipe for what's on sale http://www.sacmomsclub.com/home/Blog/pdinsmore/10712 http://www.sacmomsclub.com/home/Blog/pdinsmore/10712 Fresh from the Shop Cheap Kitchen,  recipes that match what's on sale this week. If you like the pasta dishes, Raley's has Barilla pasta for 89-cents and boneless skinless chicken breasts for $1,77lb. Safeway has lean ground beef for $3.49lb; Ragu sauce for $1.25 a jar and Golden Grain pasta for 75-cents. Other items mentioned in the recipes include: blueberries and grapes at Save Mart; grapefruit and grapes at Safeway. Enjoy! And come back next week for super Super Bowl recipes. Three-Cheese Chicken Penne Pasta Bake From <a href="http://www.kraftrecipes.com/">www.kraftrecipes.com</a> Makes 4 servings Ingredients 1-1/2 cups multi-grain penne pasta, uncooked 1 pkg. (9 oz.) fresh spinach leaves 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 tsp. dried basil leaves 1 jar (14-1/2 oz.) spaghetti sauce 1 can (14-1/2 oz.) diced tomatoes, drained 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided 2 Tbsp. KRAFT Grated Parmesan Cheese Directions Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted. Spaghetti and Meatballs From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Instant Babysitter Yield: 4 servings Ingredients 1 pound spaghetti Salt, for pasta water Meatballs: 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper Sauce: 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, crushed or chopped 1 small onion, finely chopped 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil leaves, torn or thinly sliced Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table Crusty bread or garlic bread, for passing at the table Directions Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Grapefruit Chicken Satay Salad From EatingWell: January/February 2007 4 servings, about 2 cups each Ingredients 2 large pink or ruby-red grapefruits 1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/4 cup smooth natural peanut butter 2 tablespoons reduced-sodium soy sauce 1 teaspoon sugar 1/4 teaspoon hot sauce, or to taste 8 cups roughly chopped romaine lettuce, (about 2 hearts) 1 cup sliced radishes, (about 8 radishes) Directions With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil. Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer. Broil the chicken until cooked through, about 5 minutes. Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments. Fluffy Green Grape Salad Recipe From <a href="http://www.tasteofhome.com'/">www.tasteofhome.com'</a> target 12-16 servings Ingredients 2 cans (8 ounces each) crushed pineapple, undrained 1 package (3.4 ounces) instant pistachio pudding mix 1 carton (12 ounces) frozen whipped topping, thawed 2 cups halved green grapes Directions In a large bowl, combine the pineapple and pudding mix; mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and grapes. Refrigerate until serving. Oatmeal Buttermilk Blueberry Pancakes From <a href="http://www.nyt.com/">www.nyt.com</a> Yield: one dozen pancakes Ingredients 1/2 cup rolled oats 1/2 cup low-fat milk 1 cup whole wheat flour 1/2 cup unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon sugar 1/4 teaspoon salt 2 large eggs 1 1/2 cups buttermilk 1 teaspoon vanilla extract 3 tablespoons canola oil 1 cup fresh or frozen blueberries Directions 1. Combine the milk and rolled oats in a bowl, and set aside. 2. Sift together the flours, baking powder, baking soda, sugar and salt. 3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil. 4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. 5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up. 6. Serve hot with a small amount of butter and maple syrup. Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months. Let them eat cake! http://www.sacmomsclub.com/home/Blog/pdinsmore/10706 http://www.sacmomsclub.com/home/Blog/pdinsmore/10706 Hi Moms. First the important news: Wednesday was Chocolate Cake Day. Here are your quick-fix options: A single layer cake at Safeway - $4.99; German chocolate at Save Mart for $6.99 or BOGO Dessert for Two, which always includes a generous slice of chocolate cake, at Raley's. Now, for the rest of the story. Raley's has a good coupon thing going this week, including Barilla pasta for 89-cents; Nob Hill gourmet soups for $3.99; BOGO coffee cake and Healthy Balance juice for $1.99. The best coupon of all, good this weekend only - buy one Fresh Express salad blend or kit get 2 free - must be downloaded from <a href="http://www.raleys.com/">www.raleys.com</a>. other deals we like at Raley's boneless, skinless chicken breasts for $1.77lb; blueberries in the 12oz. container for $3.97; navel oranges for 38-cents a pound; a case of Crystal Geyser spring water for $3.33 and Post cereals - $1.50 a box when you buy 4. Nature's Pride bread is $1.99 a loaf. In produce, Iceberg lettuce is $1 a head; mini Roma tomatoes are $1.99 each in a 10-oz. package and a bag of apples if $2.47. If you are planning a Super Bowl gathering - it's just a week from Sunday - you might want to stock up on the Lay's Kettle chips $1.89 a bag; 12 pack of Coke and 2-liter Cokes - buy 2; get 2 free; and Oreos - buy 2 get 2 free. Save Mart has an "Eat Healthier" deal that gives you $5, $3 and $1 off your next shopping trip when you spend $15 ($5 off); $10 ($3 off) or $5 ($1 off) on items like Hunt's pasta sauce ($1 a can); Healthy Choice dinners ($2.59); Healthy Choice Fresh Mixers (2/$6) and Orville Redenbacher's microwave popcorn (2/$5). Other stuff we like: BOGO berries from Driscoll's; green seedless grapes 97-cents a pound and beef backribs in the max pak 88-cents a pound. Sunnyside yogurt is 50-cents a carton; Minute Maid OJ is $2.50 and 7-UP, A&W or Sunkist 2-liters are 99 cents. Buy 2 jars of World Classics pasta sauce and get a free pound of spaghetti; Mission Tortilla chips are $2.50 a bag and Jolly Time microwave popcorn is only 99-cents but you don't get the incentive. It might be a bit too early to start thinking about Super Bowl guac - but medium avocados are $1 each; Roma tomatoes are 97-cents a pound and a 5-lb. bag of yellow onions is $2.49.  In the deli, a pound of Virginia or honey ham is $5.99; 8-piece fried chicken is $5.99; chicken Caesar salad is $4.99lb and sandwich or dinner rolls are 6/$1.79. Safeway continues to have the weekend thing going. This week, it's Gatorade for 88-cents; green seedless grapes for 98-cents a pound; Arm & Hammer laundry detergent for $2.99 and Doritos for 99-cents a bag. Other deals we like: BOGO O Organics baby salad blends; Texas ruby red grapefruit 3/99-cents; 10lb bag of Russet potatoes 99-cents; Post cereals $2 a box and Tropicana OJ 2/$5. Two coupons inside the ad are worth clipping: Lucerne cheese slices for 99-cents and ice cream cups for 49-cents. Fresh lean ground beef is $3.49lb; Ragu sauce is $1.25 a jar; Golden Grain pasta is 75-cents a box and artisan Focaccia bread is $1.79. For your Super Bowl advance planning, Margaritaville chicken wings are BOGO; a 3lb. pack of Bar-S smoked sausage links is $4.99 and 16-oz Planters peanuts is 2/$5. Lucerne large eggs - 18 count - are BOGO; Jimmy Dean cooked breakfast sausages are 2/$5 and Eating Right Kids yogurt tubes are $1.99. In produce, pears, oranges, mandarins and tangelos are 99-cents a pound; bulk potatoes are 79-cents a pound and if you want to splurge, organic heirloom tomatoes are $3.99lb. And lastly, selected Progresso soups, Del Monte fruit and Bumble Bee tuna are all $1 a can; McCormick taco seasoning mixes are 67-cents each; Arrowhead drinking water is $3.99 a case and a 6-pack of bottled Coke is $2.50. The Friday $5 special is whole roasted chicken; Signature Cafe pizzas are $4.99 each and Safeway is now offering a BBQ tri-tip sandwich for $3.99 with coupon. Come back on Thursday for recipes from the Shop Cheap Kitchen Check out our rainy day recipes http://www.sacmomsclub.com/home/Blog/pdinsmore/10697 http://www.sacmomsclub.com/home/Blog/pdinsmore/10697 If the weather's got you down, we have recipes that are designed to cheer you up. The recipes include ingredients that are on sale. For example: pork tenderloin and broccoli crowns at Raley's; shrimp and spaghetti at Safeway; oatmeal, yogurt and Brussels sprouts at Save Mart. Enjoy!  Baked Pork Tenderloin Recipe From <a href="http://www.cdkitchen.com/">www.cdkitchen.com</a> Yield: 4 servings Ingredients 1 1/4 pound pork tenderloin 2 tablespoons brown sugar 2 tablespoons Dijon mustard 1 teaspoon paprika 1/2 teaspoon ground ginger Directions Heat oven to 450F. Place pork on a rack in a shallow roasting pan. Combine remaining ingredients; spread half over the pork. Bake, uncovered, for 15 minutes. Spread with remaining mixture. Bake 15-20 minutes, or until meat thermometer reads 160F. Grilled Jumbo Shrimp with Lemon and Oregano From <a href="http://www.epicurious.com/">www.epicurious.com</a> Gourmet | June 2006 Yield: Makes 6 servings Ingredients 3 lb jumbo shrimp in shell (7 or 8 per pound) 4 large garlic cloves 3/4 teaspoon salt 5 tablespoons fresh lemon juice 1/2 teaspoon black pepper 3/4 cup olive oil 1/4 cup finely chopped fresh oregano (from 1 bunch) 3 lemons, each cut into 6 wedges Directions Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place. Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.) Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter. Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing. Cooks' note: If you aren't able to grill outdoors, preheat a lightly oiled well-seasoned large (2-burner) cast-iron grill pan over moderate heat until hot but not smoking, then cook lemon wedges and shrimp (in batches if necessary) in same manner as above. Spaghetti and Meatballs From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Yield: 4 servings Ingredients 1 pound spaghetti Salt, for pasta water Meatballs: 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper Sauce: 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, crushed or chopped 1 small onion, finely chopped 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil leaves, torn or thinly sliced Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table Crusty bread or garlic bread, for passing at the table Directions Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Fruitful Morning Muesli From <a href="http://www.quakeroats.com/">www.quakeroats.com</a> Yield: 4 servings Ingredients 2 cups QUAKER Oats (quick or old fashioned, uncooked) 2 cups apple juice or apricot nectar 1-1/2 cups sliced fresh fruit (any combination of banana, peaches, nectarines or strawberries) One 8-ounce carton vanilla low-fat yogurt 2 tablespoons chopped nuts (optional) Directions Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in airtight container up to 4 days. Cook's Notes For extra flavor, toast nuts by spreading them evenly in small shallow baking pan. Bake at 350°F for 5 to 8 minutes or until light golden brown, stirring occasionally. Or, spread nuts on microwaveable plate. Microwave on HIGH 1 minute; stir. Continue microwaving, checking every 30 seconds, until nuts are crunchy. Maple and Dijon Glazed Brussels Sprouts From <a href="http://www.recipezaar.com/">www.recipezaar.com</a> Serves 8 Ingredients 2 tablespoons butter 2 lbs Brussels sprouts, trimmed 1/2 cup chicken broth 1/4 cup Dijon mustard 1/4 cup maple syrup 1/4 teaspoon pepper Directions Melt butter in large skillet on medium-high heat. Add sprouts and cook and stir for 5 minutes, or until lightly browned. Stir in remaining ingredients and bring to a boil. Reduce heat and cover. Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes. Broccoli-Cheese Chowder From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> Winter 2004, The EatingWell Diabetes Cookbook (2005) Yield: 6 servings (1 cup each) Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, diced 1 large potato, peeled and diced 2 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth 8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated 1 cup shredded reduced-fat Cheddar cheese 1/2 cup reduced-fat sour cream 1/8 teaspoon salt Directions Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt. Tips & Notes Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months. Don't let it rain on your shopping parade http://www.sacmomsclub.com/home/Blog/pdinsmore/10693 http://www.sacmomsclub.com/home/Blog/pdinsmore/10693 HI Moms. There's lots of good sales out there - you just have to be willing to get a little wet in the process...and bring a towel to dry off the cart! Safeway is going the way of the 99-cent store this week with dozens of less than $1 deals. Fresh Express bagged salads, Barilla pasta, S&W and Rosarita beans; Filone breads in the bakery, frozen mixed veggies; and single cake slices. If you're going by the pound, Foster Farms split chicken breasts and pork shoulder blade roast are 99-cents a pound. In produce, red bell peppers, apples, pears and oranges are 99-cents a pound. English cucumbers and baby peeled carrots in a 1lb. bag are 99-cents each. The weekend draw at Safeway includes Breyers ice cream and Klondike bars for $1.99; A&W and 7-UP for 77-cents; frozen pizzas for $2.99, jumbo raw shrimp (in a 2lb. bag) $4.99lb and Goldfish crackers for 88-cents a package. Other deals worth mentioning: Mix&Match buy 4, save $4. Items include Life Cereal,Cap'n Crunch, Cheerios, Cinnamon Toast Crunch and Quaker instant oatmeal. BOGOS include Lay's chips; Foster Farms ground turkey breast; Progresso soups; and Nature Made vitamins. It's a good week for crab lovers: fresh, whole Dungeness is $3.99lb. The $5 Friday Only special is Signature Cafe 8-piece fried or all-natural roasted chicken. Signature Cafe soups are still $3.99 each and a 6-pack of cinnamon rolls in the bakery is $1.99. And even though it's cold and rainy outside, grab yourself some Skinny Cow ice cream treats at only $3.99. Raley's has us clipping (or downloading) coupons again this week. You can download coupons at <a href="http://www.raleys.com/">www.raleys.com</a>. Of particular interest is the BOGO bread in the bakery Friday, Saturday and Sunday. If you don't want the whole loaf, there's also a coupon for BOGO sandwich rolls. Other coupons worth mentioning include Fritos for 99-cents; 2-Liter Pepsis for 89-cents; Aquafina water - $3.33 a case; 12-pack of 7-UP for $2.99; Fresh Express salads for 89 cents and BOGO sliced cheese. Boneless pork tenderloin is $2.97lb.; and Black Angus roast is $1.97lb. The best deals in produce are avocado for 77-cents each and broccoli crowns for 97-cents a pound. If you like fresh salsa, you've got to try the Santa Barbara mango-peach 2/$4. Also in the refrigerated aisle, Stella shredded or wedge parmesan is 2/$5.  And those Michelina's budget gourmet meals are 89-cents each. Over at Save Mart, they are celebrating 58 years in the grocery business. And their slogan: "We aren't getting older...We're getting better" is one for the ages. In celebration, they are throwing some specials our way like boneless beef chuck roast for $1.78lb; lean ground beef in the Max Pak for $1.58lb and BOGO Driscoll's strawberries. Also, their Bohemian Hearth sliced bread is still $1.99 a loaf. The Save Mart Mix&Match sale includes most Quaker cereal, oatmeal and granola bars. If you buy 5, it works out to $1.39 a box. In the Butcher's Block, boneless, skinless chicken breasts or tenders are $1.99lb; fresh Dover sole fillets are $2.99lb and country-style pork ribs are $1.58lb. Yoplait yogurt is 50-cents a container; Sunnyside Farms large eggs are $2.59 in the 18-pack. Pepsi, Dr. Pepper and Dew are $1 each in the 2-liter bottle. Over in produce, Fresh Express salads in the bag are 97-cents each; apples are 97-cents a pound; Roma tomatoes and Brussels sprouts are also 97-cents a pound. Baby peeled carrots are $1 a bag; Risset baking potatoes are 3lbs for 99-cents and seedless Clementines are $3.97 bor a 5lb. box. Come back Thursday for some rainy day recipes.   Items for recipes are on sale this week http://www.sacmomsclub.com/home/Blog/pdinsmore/10681 http://www.sacmomsclub.com/home/Blog/pdinsmore/10681 The assignment: Head into the Shop Cheap Kitchen and find recipes that match what's on sale this week. The outcome: recipes for Gallo Salame (on sale at Raley's); egg casserole (get the eggs at Safeway); pork ribs (Save Mart); salmon (Safeway) and pears (Raley's). Enjoy!  Flatbread Pizza featuring Gallo Salame From <a href="http://www.gallosalame.com/">www.gallosalame.com</a> Ingredients 6 oz. Gallo Salame, thin sliced 12 oz. Pizza Dough, frozen or premade pizza crust 4 Tbsp. All Purpose Flour 5 Tbsp. Olive Oil 1 cup Italian Blend Cheese, shredded 1/4 cup Sun Dried Tomato, julienne 2 cups Broccoli Rabe florets or small broccoli florets 1/4 cup Olives, chopped Kosher Salt or Table Salt, to taste Black Pepper, to taste Directions 1.If using frozen dough, let thaw for an hour. Follow steps 2-5. If using prepared crust, begin at step 5. 2.Start by rolling the dough into a 1/4 inch thick round shape. 3.Use the flour to keep the dough from sticking to the work space. 4.Sprinkle the flour onto the work space if the dough starts to stick. 5.When the dough is rolled out, brush the olive oil onto the dough evenly. 6.Next, place the Italian cheese across the pizza dough. 7.Now place the sliced Gallo Salame, sun dried tomato, broccoli florets, olives, salt and pepper evenly onto the pizza as well. Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | April 2002 Ingredients 1 pound Italian sweet sausage, casings removed 1/2 cup chopped shallots 2 garlic cloves, minced 1/2 cup chopped drained oil-packed sun-dried tomatoes 4 tablespoons chopped fresh parsley 5 large eggs 3 large egg yolks 1 cup half and half 1 cup whipping cream 2 cups grated mozzarella cheese 1/2 teaspoon salt Directions Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saut&eacute; sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saut&eacute; 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. Pork Ribs Adobo From <a href="http://www.nytimes.com/">www.nytimes.com</a> Adapted from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan (Stewart, Tabori & Chang) Yield: 4 servings Ingredients 1 cup apple cider vinegar, preferably organic and unfiltered 1 tablespoon soy sauce 3 small bay leaves 1 large jalapeno chili, stemmed and roughly chopped 1 side baby-back pork ribs (about 2 pounds), cut into individual ribs 2 teaspoons sea salt 6 garlic cloves, peeled 2 teaspoons black peppercorns cooked rice Directions In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside. Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally. Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick. Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice. Salmon Fillet with Soy Glaze From <a href="http://www.epicurious.com/">www.epicurious.com</a> Yield: 6 servings Ingredients 1/4 cup soy sauce 1/4 cup pure maple syrup 1 (2-lb) piece center-cut salmon fillet with skin (1 1/2 inches thick) Directions Preheat oven to 450°F. Line bottom of a broiler pan with foil, then oil rack of pan. Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes. Arrange salmon, skin side down, on rack of broiler pan and pat dry. Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling. Brush salmon generously with some of remaining glaze. Let stand 5 minutes, then brush with more glaze. Roast salmon in middle of oven 10 minutes. Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes. Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush. Poached Pears With Orange Juice From southernfood.about.com Serve these poached pears "as-is" or with a dollop of whipped cream, or spoon them over ice cream or sponge cake. Serves 6 Ingredients 4 firm ripe pears 1/2 cup granulated sugar 1/3 cup fresh squeezed orange juice 1/4 cup water 1 to 2 teaspoons grated orange zest Directions Peel pears then cut in halves or quarters and cut out cores. In a saucepan, heat the sugar, orange juice, and water over medium heat. Add the pears and bring to a simmer. Reduce heat to low, cover, and continue simmering for 15 minutes, or until the pears are tender. Remove the pears and add the orange zest. Simmer the syrup for 5 minutes longer, then combine the pears and syrup and chill thoroughly. Ready, set, clip http://www.sacmomsclub.com/home/Blog/pdinsmore/10676 http://www.sacmomsclub.com/home/Blog/pdinsmore/10676 Hi Moms. This week we are borrowing lyrics from an iconic Bobby McFerrin song and giving them a grocery store twist: "Don't worry, be clippy!" That's right, it's a coupon kind of a week at both Raley's and Safeway. And if you're not into the paper and scissors thing, Safeway allows you to load the coupons onto your Club Card. Also, at <a href="http://www.raleys.com/">www.raleys.com</a> you can download coupons of your choice. Here's the skinny on Safeway coupons: FREE side dish with purchase of deli roasted chicken. Quaker granola bars - 99 cents Ore-Ida TATER TOTS (got to love the tots!) - $1.99 with coupon Lipton tea in 12-pack: $3.99 Hamburger or hot dog buns: 99-cents Safeway boneless skinless chicken breasts (frozen) - $1.69lb. Signature Cafe deli sandwich - $3.99 And the Raley's coupons: Johnsonville Italian sausage or bratwurst - $2.99 8-pack Gatorade - $3.99 8-piece Fried Chicken - $4.99 Cottonelle or Scott tissue - $4.99 Kleenex facial tissue - 89-cents a box Now for the other stuff, we start with Save Mart. If you are craving ribs, pork spare ribs are $1.49lb; beef back ribs (in the max pak) are 77-cents a pound and boneless tri tip is $2.99lb, also in the max pak. If you promised to eat more fish in 2010, fresh Pacific snapper fillets are $3.99lb and fresh steelhead fillets are $5.99lb. Sunnyside Farms sandwich bread is $1.99 a loaf; Yoplait yogurt is 10/$5 and Special K items are 4/$10 plus get a case of Sunny Select drinking water FREE. In frozen foods, Michelina's meals are $1 each. La Mexicana Salsa is $1.59; Tia Rosa soft taco tortillas are $1.89 and natural sliced cheese is $1.99.Sunny Select ketchup is 99-cents. In produce, mangoes are 3/99-cents; avocacos are $1 each; Driscoll's berries are 2/$5 and Earthbound Farm organic salads are BOGO. Sunripe grape tomatoes are $1.50 a carton and green onion/radish/cilantro trio is 50-cents each. With coupons in hand, we head over to Raley's on Saturday because we are going to download the black Angus beef coupon and get $5 off. (Cross Rib Roast is $1.97lb). Check it out at <a href="http://www.raleys.com/">www.raleys.com</a>. Or you can use the coupon for Black Angus London Broil at $2.99lb; stew meat at $3.69lb or short ribs for $3.99lb. Gallo salame is $3.99 in the 8-ounce package; Padrinos tortilla chips are 2/$3; Raley's salsa is $1.99 and Tia Rosa tortilla bread is 2/$5. Buying in bulk? Quaker Instant Oatmeal is $1.90 when you buy 4; Kellogg's items are $1.75 when you buy 4 and Sunshine crackers, Keebler cookies and fruit snacks are $1.49 when you buy 4. Raley's R-Everyday water is $2.88 a case when you buy 2. In produce, Cameo, Jazz or Braeburn apples are 88-cents a pound; 3lb. bag of Clementines is $3.99; iceberg lettuce is $1 a head; and pears are 99-cents a pound. Safeway has Rancher's Reserve New York strip steak for $3.77lb; fresh salmon fillets are $5.99lb and Foster Farms whole chickens are 77-cents a pound. In seafood, Mahi Mahi fillets are $4.99lb; tilapia is $3.99lb. Healthy Ones lunchmeat, Tyson chicken strips and Lucerne 18-coung eggs are BOGO. Oranges, tangelos and onions are 99-cents a pound. On Saturday and Sunday only, you can get Jennie-O ground turkey for $2.50 a package; large avocados are $1 each; Froot loops and Rice Krispies are $1.50 a box and Safeway Refreshe water is $2.88 a case. Thankfully, the holiday turkey/ham overdose is history because Primo Taglio pan-roasted turkey or Black Forest ham is the $5 Friday Only special. Signature Cafe pizza is as low as $4.99 and lemon meringue pie is $3.99 in the bakery. Come back on Thursday for some jazzy recipes.     Recipe help for the new year http://www.sacmomsclub.com/home/Blog/pdinsmore/10666 http://www.sacmomsclub.com/home/Blog/pdinsmore/10666 Hi Moms! To start the New Year, we headed into the Shop Cheap kitchen and came out with great recipes for salads, a crock pot dish and fish tostadas. Enjoy and Happy New Year.  Poppy Seed Dressing for Grapefruit Avocado Salad From <a href="http://www.bigoven.com/">www.bigoven.com</a> Yields: 2 cups dressing Ingredients 1/4 c honey 1/4 c white vinegar 2 T fresh lemon juice 1 t dry mustard 1 t grated onion 1/2 t salt 1 t paprika, optional 1 C oil, canola or corn 1 T poppy seeds 1/4 C sugar Directions In a food processor or with a mixer, combine all the ingredients except the oil and the poppy seeds. Pour in the oil and continue mixing until the dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the dressing keeps for a couple of weeks. If it separates, process or mix it again before using. Mediterranean Tuna Antipasto Salad for Two From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> From EatingWell: July/August 2009, EatingWell Yields: 2 servings Ingredients 1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can 1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note) 1/2 large red bell pepper, finely diced 1/4 cup finely chopped red onion 1/4 cup chopped fresh parsley, divided 2 teaspoons capers, rinsed 3/4 teaspoon finely chopped fresh rosemary 4 tablespoons lemon juice, divided 2 tablespoons extra-virgin olive oil, divided Freshly ground pepper, to taste 1/8 teaspoon salt 4 cups mixed salad greens Directions Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad. Tips & Notes Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe. Classic Tuna Noodle Casserole From <a href="http://www.campbellkitchen.com/">www.campbellkitchen.com</a> 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 tablespoons 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. Substitute Campbell's Condensed Cream of Mushroom Soup for the Cream of Celery. To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds. Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe From <a href="http://www.crockpot365.blogspot.com/">www.crockpot365.blogspot.com</a> Serves 4 Ingredients 2-3 pounds beef or pork roast or stew chunks 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced 2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free) 1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!) Directions Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in. Traditional Yankee Pot Roast From <a href="http://www.find.myrecipes.com/">www.find.myrecipes.com</a> Yield: 10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables) Ingredients 2 teaspoons olive oil 1 (4-pound) boneless chuck roast, trimmed 1 tablespoon kosher salt 1 tablespoon cracked black pepper 2 cups coarsely chopped onion 2 cups low-salt beef broth 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 cup chopped plum tomato 1 1/4 pounds small red potatoes 1 pound carrots, peeled and cut into 1-inch pieces 2 tablespoons fresh lemon juice Chopped fresh parsley (optional) Directions Preheat oven to 300°. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; saut&eacute; 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer. Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired. Old-Fashioned Peanut Butter Cookies From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | January 1998 Yield: Makes about 4 dozen Ingredients 3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground) 2 teaspoons vanilla extract 1 cup (packed) golden brown sugar 1 cup sugar 2 large eggs Directions Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.) Tilapia Tostadas From <a href="http://www.wholefoods.com/">www.wholefoods.com</a> Makes 12 tostadas Ingredients 1 tablespoon canola oil 4 tilapia fillets, about 1 1/3 pounds total Sea salt and ground pepper to taste 1 (15-ounce) can refried beans, warmed 12 corn tostada shells 1 bunch green onions, white and light green parts, sliced 1 head romaine lettuce, shredded 1 avocado, peeled and sliced 1/2 bunch cilantro, chopped 3 limes, cut into wedges Sour cream (optional) Salsa of your choice (optional) Directions Heat oil in a large skillet over medium heat. Season tilapia with salt and pepper on both sides. Cook the fish, in batches if needed, turning once, until lightly browned and cooked through, 8 to 10 minutes. The fish is ready when it flakes easily with a fork. Transfer to a plate. When cool enough to handle, flake fish into pieces with a fork. To serve, spread some warm refried beans over the tostada shells. Top with fish, green onions, lettuce, avocado and cilantro. Serve with lime wedges, sour cream and salsa on the side.   Time to get cart smart http://www.sacmomsclub.com/home/Blog/pdinsmore/10658 http://www.sacmomsclub.com/home/Blog/pdinsmore/10658 Hi Moms. It's 2010. That's Twenty Ten. And no matter what is being said about the recession coming to an end, we all still want/need to Shop Cheap, right? Seems like I'm the only one having a hard time getting up the energy to go to the grocery store after the holidays. But the family needs to eat and the sales don't stop. Only thing, they are trying to get us to change our ways. There are lots of clip-worthy coupons in The Bee ads, but Safeway and Raley's are really wanting us to go online and click away. Example: Safeway wants us to go to <a href="http://www.safeway.com/">www.safeway.com</a> and load coupons to the Club Card. At Raley's you'll pay $9.99 for an ice cream cake (regular price, $16.99) but you must go online to get your coupon. Save Mart, where I purchased two, fresh Dungeness crabs for $8.85 at New Year's, is still Old School. What you see in the ad is what you get! So, let's start there and let's start with salad. Iceberg lettuce is 47-cents a head and Roma tomatoes are 47-cents a pound. Bumble Bee tuna is $1 a can and Bohemian Hearth bread is $1.99 a loaf. Lean Cuisine one-dish meals are $1.79 and entrees are $1.99. For $1 you can get Del Monte pasta sauce, diced or stewed tomatoes and 2-8oz. cans of tomato sauce. Sunny Select mac&cheese is 50-cents a box; beans are 89-cents a can and veggies are 69-cents a can. Fresh Foster Farms chickens are 99-cents a pound; boneless, skinless breasts (in the butcher block) are $1.99lb; and Master Catch raw shrimp are $3.99lb. Sun Chips, baked Lay's and Ruffles are $2.50 a bag; Good Earth tea is $2 a box and Aquafina drinking water is $3.99 a case. Produce has oranges for 69-cents a pound; red grapefruit for 50-cents each and blueberries 2/$5. Green bell peppers are 3/99 cents; grape tomatoes are $1.50 a carton and Fresh Express salads are $1.50  a bag. If you want to take the weekend off from cooking, head over to Save Mart for their rotisserie chicken 2/$10 Friday-Sunday. Strudel bars are $1.99 and Skinny Cow ice cream treats are $3.99 a carton. You'll be hearing a lot about Raley's in 2010 because they are celebrating their 75th Anniversary in Northern California and Nevada. There will be lots of fun contests and free gift cards. More on that when we get the info. As for the groceries this week, they have some pretty cool coupons: California Pizza Kitchen servings for one at $1.99; Deryer's fruit bars at $2.49; Gatorade for 88-cents and 2-liter Cokes for 89-cents. To clean up after the mess, Clorox wipes are $1.99. On Saturday and Sunday only, get 50% off Full Circle fish fillets or steaks (when you spend $25 on groceries). Boneless, skinless chicken breasts are $1.97lb; a 3lb. bag of apples is $1.97 and Romaine hearts are BOGO. Rice-a-Roni is 99-cents a box; Dannon yogurt is on sale  at 10/$4 and Luna, Odwalla, Clif, Mojo and Larabars are $1 each. Good Earth tea is $2.50 a box; Snack Wells, Oreos or South Beach cookies are $2.99 a box; Weight Watchers candies are BOGO. Raley's brands are on sale big time, everything from soups to American singles to chunk light tuna in water for 69-cents a can.If you like their Nob Hill Trading Co. soups in the deli, it's but 2, get one free. That's $9 for 72 ounces of soup! In produce, the blood oranges sure look good at $1.29lb; avocados are still $1 each and tasty Meyer lemons are 69-cents each. Safeway has a roast sale cooking with cross rib at $1.79lb; pot roast at $1.89lb and bottom round at $1.99lb. Fresh Eating Right boneless, skinless chicken breasts, thighs or combo pack are $1.87lb and Saturday and Sunday only fresh ground beef is $1.49lb. Fresh Express salads are BOGO; Bing cherries are $2.99lb and large bell peppers are $1.49lb. Quaker Instant Oatmeal is but 2, get 3 free. Campbell's Select Harvest soups; Hormel Natural Choice lunchmeat and Doritos tortilla chips are BOGO. This weekend only, a 5lb bag of Tilapia filllets is $5.99 and jumbo cooked shrimp are $6.99 a lb (must buy 2lbs.) Coupons worth clippin' include Signature Cafe garden salad for $3.99; Skippy peanut butter and Welch's jelly for $1.49; Pop-tarts 3/$3; Coffee-mate creamer $1.99 and single service ice cream cups for 49-cents. The $5 Friday Only special is Signature Cafe whole roasted chicken. Grab a chicken, add a soup from the deli at $3.99 and a loaf of French bread for $1.79 and you have dinner for $10.78. That should be enough to keep them happy this week. Come back Thursday for recipes from the Shop Cheap Kitchen.     Celebrate with our favorite recipies from '09 http://www.sacmomsclub.com/home/Blog/pdinsmore/10648 http://www.sacmomsclub.com/home/Blog/pdinsmore/10648 Hi Moms. Need help getting the party started? How about a look back at our favorite recipes from the Shop Cheap Kitchen? These 2009 entries will help you plan your meals because some of  the ingredients - London broil and avocado - are on sale this week. Enjoy and Happy New Year! Parmesan-Crusted Tilapia From <a href="http://www.rachelraymag.com/">www.rachelraymag.com</a> Every Day with Rachael Ray October 2006 Ingredients 3/4 cup freshly grated Parmesan cheese 2 teaspoons paprika 1 tablespoon chopped flat-leaf parsley 4 tilapia fillets (about 1 pound total) 1 lemon, cut into wedges Extra-virgin olive oil, for drizzling Salt and freshly ground pepper Directions Preheat the oven to 400º. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges. Sweet and Spicy London Broil From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Ingredients 1 flank steak (about 1 3/4 pound) 3 T. extra-virgin olive oil 2 T. sweet paprika 2 T. light brown sugar 1 T. kosher salt 2 t. 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. Blueberry-Lemon Poundcake From <a href="http://www.molliekatzen.com/">www.molliekatzen.com</a> Yield 1 large cake (12-16 servings) Ingredients Nonstick spray for the pan 1 pound (4 sticks) unsalted butter, softened 3 cups sugar 2 teaspoons grated lemon zest 6 large eggs 4 cups unbleached all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 cups blueberries --fresh, or frozen (NOT defrosted) 3/4 cup milk 1/4 cup fresh lemon juice 2 teaspoons vanilla extract 1 1/2 teaspoons lemon extract Optional Powdered sugar for the top Directions 1. Preheat oven to 350°F. Generously spray the interior of a standard-size tube pan or bundt pan with nonstick spray. 2. Add the sugar to the softened butter, and beat with an electric mixer at high speed until light and fluffy. Beat in the lemon zest. 3. Add the eggs one at a time, beating well after each. 4. Sift together the flour, baking powder, baking soda, and salt into a second bowl. Stir in the blueberries. 5. Mix together the milk, lemon juice, and extracts. Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom of the bowl after each addition - just enough to blend. Try not to overmix and also try to avoid crushing too many of the blueberries in the process. 6. Spread the batter into the prepared pan. Bake for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert the cake onto a plate. Cool completely before slicing. If desired, sprinkle the powdered sugar on top of cake. Red Velvet Cupcakes with Cream Cheese Frosting From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Serves: 24 frosted cupcakes Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish Directions Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry. Chicken Cacciatore & Pasta From <a href="http://www.campbellkitchen.com/">www.campbellkitchen.com</a> Serves: 4 Chicken stock is the secret to creating a simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this skillet supper. Ingredients 1 tbsp. vegetable oil 4 skinless, boneless chicken breasts halves OR 8 skinless, boneless chicken thighs 1 3/4 cups Swanson's Chicken Stock 1 tsp. dried oregano leaves, crushed 1 tsp. garlic powder 1 can (14.5 ounces) diced tomatoes 1 small green pepper, cut into 2-inch-long strips (about 1 cup) 1 medium onion, cut into wedges 1/4 tsp. ground black pepper 2 1/2 cups uncooked medium shell-shaped pasta Directions Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender. Rosemary Garlic Cross Rib Roast From <a href="http://www.raleys.com/">www.raleys.com</a> Servings: 6-8 Ingredients 1 (3- to 4-lb.) cross rib roast 1 tbsp. minced garlic 1 tbsp. minced fresh rosemary 1/2 tsp. black pepper Salt to taste 2 to 3 tbsp. red wine Directions Prep time: 15 to 20 minutes Cook time: 1-1/2 to 2 hours Preheat oven to 325°F. Place meat in a shallow roasting pan and rub garlic and rosemary over all surfaces. Sprinkle with pepper, then salt. Insert meat thermometer into center of roast. Bake uncovered until internal temperature reaches 140°F for rare or 145°F for medium rare, about 1 1/2 to 2 hours. Let stand for 10 minutes before carving. Remove meat from pan and place pan juices in a small saucepan. Add wine and simmer over low heat for 5 minutes. Serve wine sauce over sliced meat. Classic Guacamole From <a href="http://www.avocado.org/">www.avocado.org</a> (California Avocado Commission) Serves 8 Ingredients 4 ripe Fresh California avocados, seeded and peeled 2 Tbsp lemon juice 1 clove garlic, crushed 1 tomato, finely chopped 1/4 Cup finely chopped onion 1/4 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. Garnish as desired and serve with tortilla chips. Grilled Marinated London Broil From <a href="http://www.epicurious.com/">www.epicurious.com</a> Gourmet | May 1994 Yield: Serves 6 Can be prepared in 45 minutes or less but requires additional unattended time. 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 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. Honey-Dijon Ham Put your slow cooker to work making a moist, irresistible ham. Serve some now, and if you like, freeze the rest for another day. From <a href="http://www.pillsbury.com/">www.pillsbury.com</a> Makes: 12 servings Ingredients 1 bone-in cooked ham (5 lb) 1/3 cup apple juice 1/4 cup packed brown sugar 1 tablespoon honey 1 tablespoon Dijon mustard Directions In 4- to 6-quart slow cooker, place ham. Add apple juice. In small bowl, mix brown sugar, honey and mustard. Spread mixture over ham. Cover; cook on Low heat setting 6 to 8 hours. Remove ham from slow cooker. Cut ham into slices; place on serving platter. Sweet Potato Gratin From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> Yield 8 servings Ingredients 1 tablespoon butter, plus 6 tablespoons, chilled and cut into small cubes 1 cup freshly squeezed orange juice 1/2 cup brown sugar 1 teaspoon ground ginger or 1 tablespoon fresh ginger Pinch freshly grated nutmeg Salt and white pepper 1 (12-ounce) can crushed pineapple with juice 4 pounds sweet potatoes, peeled and sliced into 1/8-inch pieces Directions Preheat oven to 350 degrees F. Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture. Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done. Broccoli Salad From <a href="http://www.southernfood.about.com/">www.southernfood.about.com</a> Serves 4 to 6 Ingredients: 5 cups fresh broccoli florets 1/2 cup raisins 1/2 cup sunflower seeds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped 1 cup of frozen peas, thawed Dressing: 1 cup mayonnaise 2 tablespoons vinegar 1/2 cup sugar Preparation: Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving. Easy Double Chocolate Chip Brownies From <a href="http://www.verybestbaking.com/">www.verybestbaking.com</a> Yield: 24 brownies Ingredients: 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels, divided 1/2 cup (1 stick) butter or margarine, cut into pieces 3 large eggs 1 1/4 cups all-purpose flour 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon baking soda 1/2 cup chopped nuts Directions: PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan. MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan. BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Southwestern Slaw From <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> 2005, Ellie Krieger, All rights reserved Show: Healthy Appetite with Ellie Krieger Episode: Super Suppers Yield 10 cups/12 servings Ingredients 1 medium jicama, sliced into thin strips (about 3 cups) 1/4 head red cabbage, thinly sliced (about 5 cups) 1 red onion, thinly sliced (about 1 cup) 1/2 cup fresh cilantro leaves, chopped 1/4 cup mayonnaise 1/2 cup lowfat buttermilk 1 tablespoon lime juice Salt and pepper Directions In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine. Blueberry Crisp with Cinnamon-Streusel Topping From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | August 1999 Yield: Serves 8-10 Ingredients 7 6-ounce baskets fresh blueberries (about 8 cups) 3/4 cup plus 6 tablespoons sugar 1 3/4 cups all purpose flour 1 cup finely chopped walnuts 6 tablespoons (packed) dark brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup unsalted butter, melted, cooled Whipped cream Directions Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish. Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries. Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream. Chicken Smothered in Peanut Sauce Adapted <a href="http://www.recipezaar.com/">www.recipezaar.com</a> 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. Apple-Cherry Pork Chops From <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a> 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. Brownie Pizza Recipe From <a href="http://www.southernfood.about.com/">www.southernfood.about.com</a> 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. Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) From <a href="http://www.thepioneerwoman.com/">www.thepioneerwoman.com</a> 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. Carrot Souffle With Pecan Topping From <a href="http://www.nyt.com/">www.nyt.com</a> Yield: 6 - 8 servings Ingredients 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. Oatmeal Buttermilk Blueberry Pancakes From <a href="http://www.nyt.com/">www.nyt.com</a> Yield: one dozen pancakes Ingredients 1/2 cup rolled oats 1/2 cup low-fat milk 1 cup whole wheat flour 1/2 cup unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon sugar 1/4 teaspoon salt 2 large eggs 1 1/2 cups buttermilk 1 teaspoon vanilla extract 3 tablespoons canola oil 1 cup fresh or frozen blueberries Directions 1. Combine the milk and rolled oats in a bowl, and set aside. 2. Sift together the flours, baking powder, baking soda, sugar and salt. 3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil. 4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. 5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up. 6. Serve hot with a small amount of butter and maple syrup. Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months. Holiday Brunch Casserole Recipe From <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a> Yield: 12 servings Ingredients 4 cups frozen shredded hash brown potatoes 1 pound bulk pork sausage, cooked and drained 1/2 pound sliced bacon, cooked and crumbled 1 medium green pepper, chopped 2 cups (8 ounces) shredded cheddar cheese, divided 1 green onion, chopped 1 cup reduced-fat biscuit/baking mix 1/2 teaspoon salt 4 eggs 3 cups milk Directions In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish. In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before cutting. Shop like it's 2008 http://www.sacmomsclub.com/home/Blog/pdinsmore/10637 http://www.sacmomsclub.com/home/Blog/pdinsmore/10637 It's been a good year, Moms. Lots of good deals at our local grocery stores and some prices that haven't changed in a year. The Shop Cheap archives show London broil at $1.97lb at Raley's this time last year. And guess what? It's the same price this year. So let's close out 2009 with good food, good friends and good prices. First stop, Save Mart where you can get fresh Dungeness crab for $2.99lb. Don't want crab for New Year's? How about spiral sliced ham for $1.97lb or boneless skinless chicken breasts for $1.77lb in the max pak. Standing rib roast is $4.77 a pound - if you want to splurge. Along with that crab, there's lots of other seafood on sale. Cooked salad shrimp is $3.99lb; fresh Atlantic salamon fillets are $5.99lb and fresh Pacific oysters are 69-cents each. There's a special on Johnsonville sausage for Breakfast, Lunch and Dinner. With each sausage purchase, you get something free. Eggs at breakfast; mustard for lunch and spaghetti for dinner. A 10lb bag of Russet potatoes is 97 cents and avocados are 47 cents each. Other produce items include BOGO berries; pears for 97-cents a pound and squash for 97-cents a pound, too. Looking to slim down in the new year? Dannon Light & Fit yogurt is 50 cents a carton and Sunnyside Farms cottage cheese is $3.39 for a 32oz. carton. If you need a push getting into the spirit of the season, go to <a href="http://www.raleys.com/">www.Raleys.com </a>from noon to 1 p.m. on Wednesday for Wine and Dine with the Spirited Alyssa Lulie. She will give you tips on wine and food pairings plus "mocktail" recipes. Alyssa is Something Extra managing editor and drinks expert for the Raley's chain. Raley's also has that London broil that's priced the same as last year - $1.97lb. They also have boneless skinless chicken at $1.97lb and BOGO Prospector's slow cooked ribs in the deli. There's a Special K special with cereals, crackers and cereal bars at $1.99 each when you buy four. Nature's Pride bread is $1.99 a loaf; Freschetta pizza is $3.99 and a case of Arrowhead drinking water is $3.33. Martinelli's sparkling cider is $1.99 a bottle and 12 packs of 7-UP and other selected soda is buy 2, get 3 free. For the dieters, Sunnyside Farms yogurt is 50 cents a container; Smart Ones Weight Watchers meals are $1.75 when you buy 6 with coupon and Good Earth teas are $2.50 a box. Mission Tortilla chips are $1.99 a bag; Doritos or Ruffles are $1.99 when you buy 3; and Cheez-It or Wheatable crackers are $1.69 a box. A 5lb box of Clementines is $5.99; zucchini squash is 99-cents a pound and cucumbers are 50-cents each. Nob Hill Trading Co. bread for two is BOGO; Raley's Take & Bake pizza is 2/$10 and Nob Hill Trading Co. dip is 2/$7. Let's head over to Safeway where you can stock up on BOGO Dungeness crab. Works out to $3.50 a pound, a little more than Save Mart at $2.99lb. Safeway also has London broil at $1.79lb - that's less than a year ago. Fresh pork spareribs are $1.67lb. You can start your meal with BOGO bagged salads - Fresh Express or Eating Right - and topped off with avocado for 67-cents each. If you plan on eating just soda chips, Safeway has a deal for you. Buy 3-12 packs of Pepsi or Dew for $9.99 and get two bags of Tostitos free. Hillshire Farm Lit'l Smokies or smokes sausage are 2/$5; Safeway Signature Cafe pizza is $5 for the family size and packaged catering trays are $6.99 each when you buy 2. Arrowhead water is $3.99 a case. Clip-worthy coupons include Northern bath tissue or Brawny paper towels for $5.99; Joy dish detergent for $1.99; Lucerne ice cream for $1.99 and Go-Gurt for $1.99, too. If you want to ring out the old with a little chocolate, check out the artisan Mousse Cakes in the bakery. And just to even things out, there's sweet mangos for $1; Pears for $1 a pound and BOGO bags of Eating Right sugar snap peas. Come back on Thursday as we give you the best recipes of 2009 from the Shop Cheap Kitchen.. . Recipes for your neighborhood gathering http://www.sacmomsclub.com/home/Blog/pdinsmore/10618 http://www.sacmomsclub.com/home/Blog/pdinsmore/10618 The office potluck, the neighborhood gathering or just something different for the family, Shop Cheap has recipes for all of the above. Enjoy and Happy Holidays! Taco Salad From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> EatingWell: June/July 2006 Yield: 4 servings Ingredients 1/2 cup prepared salsa 1/4 cup reduced-fat sour cream 1 teaspoon canola oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound 93%-lean ground turkey 2 large plum tomatoes, diced 1 14-ounce can kidney beans, rinsed 2 teaspoons ground cumin 2 teaspoons chili powder 1/4 cup chopped fresh cilantro 8 cups shredded romaine lettuce 1/2 cup shredded sharp Cheddar cheese Directions Combine salsa and sour cream in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese. 12-Hour Salad Recipe From <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a> Yield: 12 servings Ingredients 8 cups torn salad greens 1-1/2 cups chopped celery 2 medium green peppers, chopped 1 medium red onion, chopped 1 package (10 ounces) frozen peas, thawed 1 cup mayonnaise 1 cup (8 ounces) sour cream 3 tablespoons sugar 1 cup (4 ounces) shredded cheddar cheese 1/2 pound sliced bacon, cooked and crumbled Directions Place salad greens in a 3-qt. bowl or 13-in. x 9-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss. In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight. Crunchy Orange Chicken Salad From <a href="http://www.verybestbaking.com/">www.verybestbaking.com</a> Yield: 6 servings Ingredients 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1 teaspoon salt (optional) 2/3 cup (5 fl.-oz. can) CARNATION Evaporated Milk 1/3 cup orange juice 1 large egg, well beaten 3 cups cooked, chopped, boneless, skinless chicken breast meat 3 stalks large celery, thinly sliced 3/4 cup sliced almonds, toasted 2 tablespoons sliced green onion 1 can (11 oz.) Mandarin oranges, drained 1/2 head lettuce leaves (optional) Directions Combine sugar, flour and salt in medium, heavy-duty saucepan; gradually stir in evaporated milk, orange juice and egg. Cook over medium heat, stirring constantly, until dressing just comes to a boil and begins to thicken. Remove from heat. Cover; refrigerate until cool. Combine chicken, celery, nuts, dressing and green onion in large bowl. Gently stir in oranges. Cover; refrigerate for 2 hours. Serve over lettuce.  Note: For a lower-fat version of this recipe, substitute CARNATION Evaporated Fat Free Milk for Evaporated Milk. Crunchy Broccoli Salad From <a href="http://www.ehow.com/">www.ehow.com</a> Ingredients 1 bunch uncooked, chopped broccoli florets 1/2 cup cooked, crumbled bacon 1/2 cup cashew pieces, unsalted 1/2 cup golden raisins 1/4 cup chopped red onion 1 cup mayonnaise (for dressing) 1/3 cup sugar (for dressing) 2 tablespoons apple cider vinegar (for dressing) Directions Mix broccoli, bacon, cashews, raisins and onions in large mixing bowl. Set aside. In a medium mixing bowl, combine dressing ingredients: mayonnaise, sugar, and apple cider vinegar. Toss salad with dressing and place in refrigerator for 10 minutes, allowing flavors to merge. Serve chilled. Sweet Pumpkin Dip From <a href="http://www.verybestbaking.com/">www.verybestbaking.com</a> Yield: 15 servings Serve this luscious dip with a tray of gingersnaps, vanilla wafers or lemon wafers. Trim the crusts from white bread, spread this mixture on to create delicate party sandwiches and cut out with cookie cutters. Ingredients 2 pkgs. (8 oz. each) cream cheese, softened 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin 2 cups sifted powdered sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger Directions: Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.  Note: For a lower-fat version of this recipe, substitute light cream cheese  for cream cheese. Artichoke Dip With Roasted Red Peppers From <a href="http://www.southernfood.about.com/">www.southernfood.about.com</a> 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 Directions 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. Enchilada Casserole From <a href="http://www.ortega.com/">www.ortega.com</a> Yield: 8 servings Ingredients 1 pound lean ground beef 1 cup (1 small) chopped peeled onion 2 cloves garlic, finely chopped 2 cans (10-oz.) ORTEGA Enchilada Sauce 1 can (2 1/2-oz.) sliced ripe olives, divided 10 (6-inch) corn tortillas, cut in half, divided 2 cups (8-oz.) shredded cheddar cheese, divided Directions Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish. Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink. Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions. Potluck Chicken Casserole From <a href="http://www.allrecipes.com/">www.allrecipes.com</a> Yield: 8 servings Ingredients 1/2 cup chopped fresh mushrooms 3 tablespoons finely chopped onion 2 garlic cloves, minced 4 tablespoons butter, divided 3 tablespoons all-purpose flour 1 1/4 cups milk 3/4 cup mayonnaise 4 cups cubed cooked chicken 3 cups cooked long-grain rice 1 cup chopped celery 1 cup frozen peas, thawed 1 (2 ounce) jar diced pimientos, drained 2 teaspoons lemon juice 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup coarsely crushed cornflakes Directions In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well. Spoon into an ungreased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Tortellini Spinach Casserole From <a href="http://www.cbsnews.com/">www.cbsnews.com</a> Yield: 12 servings. Ingredients 2 packages (10 ounces each) frozen cheese tortellini 1 pound sliced fresh mushrooms 1 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/2 cup butter, divided 1 can (12 ounces) evaporated milk 1 block (8 ounces) brick cheese, cubed 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 2 cups (8 ounces) shredded part-skim mozzarella cheese Directions Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Emeril's Carrot Souffle From <a href="http://www.abcnews.go.com/">www.abcnews.go.com</a> From the kitchen of Emeril Lagasse Servings: over 8 Ingredients 1/2 tablespoon vegetable oil 3 pounds carrots, peeled and chopped 6 large eggs 2 cups packed light brown sugar 1/2 pound (2 sticks) unsalted butter, at room temperature (2 sticks) 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup fresh orange juice 1 tablespoon orange zest 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch salt Topping 1 cup packed light brown sugar 1 cup pecans, chopped 1/2 cup all-purpose flour 4 tablespoons unsalted butter, melted (1/2 stick) Directions Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside. Bring a large pot of water to a boil, add the carrots and cook until they are tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Spoon the mixture into the prepared casserole. Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, about 55 minutes to 1 hour. Serve hot. Shop cheap for your holiday meal http://www.sacmomsclub.com/home/Blog/pdinsmore/10616 http://www.sacmomsclub.com/home/Blog/pdinsmore/10616 We've got to get down to business today because the sales you see in the Wednesday ads aren't likely to change before Christmas. But holiday store hours will. For example: Raley's will be open until midnight through Dec. 23. They close at 7 p.m. on Christmas Eve and will remain closed on Christmas Day. At Safeway and Save Mart, the individual stores will set their own hours. Select stores will be open on Christmas Day - you'll just have to check where you shop. Now, about those sales! A few highlights: Save Mart has a Master Cut premium turkey (16-24 pounds) for only $9.99. Raley's has fresh pineapple for $1.97 each and Safeway has its hickory smoked whole ham for 97-cents a pound. Even Walmart is getting into the act with an insert that features "Christmas dinner for a family of 8 for under $30. More on that later. Here's the rundown, starting with Save Mart: In addition to that Master Cut bird, they have Foster Farms All Natural Turkey for $1.39lb. The Diestel Ranch free range birds are $1.99lb. Cook's smoked ham portions (heat and serve) are 69-cents a pound and standing rib roast is $4.77lb. Fresh Dungeness crab is $3.99lb and Master Catch white shrimp are $3.99lb. In produce, fresh green beans are 67-cents a pound; extra large avocados are 2/$3 and celery is 79-cents each. Navel oranges are 39-cents a pound; berries are 2/$5 and a bag of Clementines is $3.97. Pepsi products are 5/$5 for a 2-liter jug (must buy 5); Martinelli's sparkling cider is $2 a bottle and Crystal Geyser sparkling mineral water is $1 a bottle. A case of Aquafina drinking water is $3.99 and a 12-pack of Lipton Iced Tea is $4.99. Nabisco Crackers are $1.88 a box; Fritos or Cheetos are $1.99 and General Mills cereals are $1.49 a box (when you buy three). Here's a deal: Buy any four of the following and get a free dozen eggs: Betty Crocker Brownie, cookie or muffin mix; Gold Medal flour or Betty Crocker Frosting. In the cold case, Daisy sour cream is 2/$3; Sunnyside Farms butter is 2/$4; Pillsbury Grands!, Crescent rolls or Cinnamon rolls are $1.69 and ready to bake cookies are 2/$5. And if you like to stuff the stockings with Gallo salame chubs, they are 2/$7! Heading over to Raley's, you can pick up a spiral sliced ham for $1.47lb to go with that fresh pineapple at $1.97 each. Raley's Sutter sirloin roast is $2.97lb; their fresh turkey is $1.29lb and pork loin roast is $2.97lb. In produce, berries are BOGO; green beans are 97-cents a pound; large fujis are $1.27lb and a 5-pound bag of potatoes is $1.97. Navel oranges are 57-cents a pound; Brussels sprouts are 99-cents a pound; sliced mushrooms are 2/$4 and sweet onions are 79-cents a pound. R.W. Knudsen sparkling cider is $1.50 a bottle; Martinelli's is $1.99; 2-liter jugs of Pepsi or 7-UP are 99-cents each and Crystal Geyser sparkling minderal water is 99-cents. If you need quick snacks, Michelina's meals are $1 each; a box of Jose Ole taquitos, quesadillas or mini tacos are $3.99; and Nabisco crackers are $1.79 when you buy 4 boxes. Raley's bakery items are always yummy. For the holidays, they are offering a Triple Delight Cake for $9.99; and $5 off the Nob Hill Trading Co. Ultimate Cake. Fresh Fruit Tarts are $12.99; cheesecakes are $9.99 and holiday pies are $3.97 each when you buy 4. There's still time to order your entire holiday meal from Raley's. The offerings include a Nob Hill Trading Co. fire glazed spiral sliced ham for $39.99; Holiday Rack of Lamb dinner for $79.99; Butternut squash ravioli dinner for $59.99 and the traditional turkey dinner for $99.99. Safeway has a few tricks in the shopping cart, including the "Free item each day" coupon promotion. Only downside to the free stuff is the fine print: Minimum $20 purchase required for coupon. That means to get 12 items for free, you will spend $240. Think I'm going to be a little selective on this one. But they do have lots of deals worth mentioning. If you're doing beef for the holiday, Rancher's Reserve ribeye roast is $4.88lb; whole tri-tip roast is $2.77lb  and cross rib roast is $2.99lb. Fresh turkey is $1.29lb; spiral sliced ham is $1.67lb and whole pork shoulder blade roast is 87-cents a pound. In produce, fresh pineapple is $1.99; O Organics baby salad blends are BOGO as are GreenLine green beans. Pears and apples are 99-cents a pound; mangos are $1 each; berries are 2/$6 and jumbo pomegranates are 2/$5. 12-packs of soda are $2.48 each; a case of Safeway Refreshe water is $2.99; Tropicana OJ is $2.49 (when you buy 2); Martinelli's Sparkling Cider is $1.99 a bottle and Ocean Spray cranberry juice cocktail is $1.98. Froot Loops and Apple Jacks are $1.49 a box (when you buy 4); Kellogg's Corn Flakes are 99 cents (must buy 4); and Dole Pineapple Chunks are $1 a can. The BOGOs are plentiful...Oscar Mayer bacon or Jimmy Dean sausage rolls; Tyson breaded chicken; Johnsonville smokes sausage; Lays potato chips; Ken's salad dressing; Oroweat breads and Thomas' bagels or English muffins; Stove Top stuffing; and Lucerne Whipped Cream (aerosol). In the bakery, a cheesecake platter is $9.99; New York style cheesecake is $7.99 and the infamous holiday fruitcake is $4.49. If you're doing something different on Christmas but have a craving for turkey, the $5 Friday special is Oven Roasted Turkey Breast. Now, for that Walmart offfering. The $30 dinner includes spiral cut half ham; Del Monte green beans and corn (67-cents a can);  dinner rolls (75-cents); Russet potatoes ($2 a bag) and a 10-inch pumpkin pie for $5. Other items worth mentioning include Paula Deen pies for $7.50; frozen shrimp ring with cocktail sauce for $5 and frozen bone-in turkey breast for $1.42 a pound. Come back on Thursday when we share the best office potluck recipes from the Shop Cheap kitchen.   . Sweet treats for the holidays http://www.sacmomsclub.com/home/Blog/pdinsmore/10608 http://www.sacmomsclub.com/home/Blog/pdinsmore/10608 Hi Moms During the holidays it's fun to have treats around the house and at work. It's also fun to make sweet things to give to neighbors and friends. That's why we put together this list of treats that you can make for yourself or share with others. Enjoy! Crispy Chocolate Almond Sticks From <a href="http://www.thepioneerwoman.com/">www.thepioneerwoman.com</a> Ingredients Very thin, plain Italian breadsticks 1 cup meltable chocolate wafers or chocolate bark 2 heaping tablespoons Nutella 1/2 cup very finely chopped almonds or other nuts Directions Melt chocolate with Nutella and stir together. Add nuts and stir. Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat. Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving. Mexican Wedding Cakes From <a href="http://www.epicurious.com/">www.epicurious.com</a> Bon Appetit | May 2003 Yield: Makes about 4 dozen Ingredients 1 cup (2 sticks) butter, room temperature 2 cups powdered sugar 2 teaspoons vanilla extract 2 cups all purpose flour 1 cup pecans, toasted, coarsely ground 1/8 teaspoon ground cinnamon Directions Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve. Toffee Bars From <a href="http://www.bhg.com/">www.bhg.com</a> Makes 36 bars Ingredients 1/2 cup butter, softened 3/4 cup packed brown sugar 1 egg 1/2 teaspoon vanilla 1 cup all-purpose flour 1/8 teaspoon salt 3/4 cup semisweet chocolate pieces 1/3 cup chopped walnuts or pecans 1/3 cup chocolate-covered toffee pieces Directions Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Cinnamon-Chocolate Meringues From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> EatingWell: March/April 2007 Yield: 80 (1 1/2-inch) cookies Ingredients 3 large egg whites, at room temperature (see Tip) 1/4 teaspoon cream of tartar 3/4 cup sugar 1/2 teaspoon vanilla extract 3 tablespoons unsweetened cocoa powder, plus 1 tablespoon for garnish (optional) 1 tablespoon ground cinnamon 1/2 cup mini chocolate chips Directions Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there's any trace of yolk in the white, discard the white and start over. If it's yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Sift 1 tablespoon unsweetened cocoa powder over the baked meringues for garnish, if desired. Tips & Notes Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture. Tip: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using. GINGERBREAD BISCOTTI From <a href="http://www.landolakes.com/">www.landolakes.com</a> Yield: 36 biscotti Biscotti Ingredients 1/2 cup Land O Lakes Butter, softened 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 tablespoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cloves 2 Land O Lakes All-Natural Eggs 3 tablespoons mild molasses 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup mini real semi-sweet chocolate chips, if desired Coating Ingredients 6 ounces vanilla-flavored candy coating (almond bark), chopped 1/4 teaspoon ground cinnamon Directions Heat oven to 350°F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in mini chocolate chips, if desired. Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto lightly greased large cookie sheet. Flatten logs slightly. Bake for 22 to 25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temperature to 325°F. Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets. Return to oven. Bake 9 minutes; turn slices. Continue baking for 5 to 7 minutes or until cookies are dry and crisp. Cool completely. Place candy coating into small microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon. Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm (about 30 minutes). Recipe Tip Line cookie sheet with parchment paper for easy cleanup. Recipe Tip: Use dark molasses, if you prefer a more intense flavor. Orange Spice Molasses Cookies From <a href="http://www.eatingwell.com/">www.eatingwell.com</a> From EatingWell: November/December 2009 Yield: 40 cookies Ingredients Rolling Sugar 1/2 cup granulated sugar 1 tablespoon freshly grated orange zest Cookie Dough 1 1/2 cups rolled oats 5 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed dark brown sugar 2 tablespoons freshly grated orange zest 1/2 cup light or dark molasses 7 tablespoons unsweetened applesauce 1 large egg yolk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground pepper 1/4 teaspoon salt 2 1/4 cups whole-wheat flour Directions Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat. To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.) Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack. Tips & Notes Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months. Veg out this week before the fun starts http://www.sacmomsclub.com/home/Blog/pdinsmore/10606 http://www.sacmomsclub.com/home/Blog/pdinsmore/10606 Hi Moms. Last week was so much fun. All that crab. All those coupons. This week, not so much. We do have an abundance of fruit and veggies. It might be kind of boring but at least it's healthy. If you want apples - Braeburn or Fujis - go to Saveway where they are 79-cents a pound. Craving avocado? Go to Raley's or Safeway where they are $1 each. And for some Clementines, go to Save Mart for the Cuties where they are $3.97 for a 5-lb. box. Here's the skinny on the rest of the sales. Starting at Save Mart where you can get New York steak for $3.47 a pound. Foster Farms chicken breasts are BOBO. King crab legs are $6.99 a pound; boneless beef chuck roast is $1.88lb. There's a coupon for 12-packs of soda - buy 2, get 2 free. Crystal Geyser spring water is $3.33 a case.Oroweat breads are $2.29 a loaf and Ortega taco shells are $1.99 a box. In the bakery and deli, a traditional Boston cake is $5.99; turnovers are 2/$5 and chicken tenders are $4.99 a pound. And produce is where you will find some of your best buys. Fresh cucumbers are 3/99 cents; Fresh Express bagged spinach is 99 cents and extra large avocados are 2/$3. Most varieties of apples are 99 cents a pound; berries are 2/$5 and red, white or yellow onions are 69 cents a pound. Safeway has shop-worthy deals on boneless top sirloin steak for $2.67 a pound; Eating Right boneless, skinless chicken breasts for $1.97lb and whole pork shoulder roast for 87 cents a pound. Lucerene shredded or chunk cheese is $1.49. And if you didn't get your fill of seafood last week, cooked shrimpmeat (sold in a 2lb bag) is $3.99lb. In addition to the apples, Safeway has broccoli for 79 cents a pound and Texas Ruby Red grapefruit 3/99 cents. Large avocados are $1 each, zucchini and onions are $1 a pound. Fresh eggplant is also $1. Honey Bunches of Oats is $1.99 a box; 2-liter 7-UP and A&W is 88 cents each; Arrowhead water is $3.99 a case. Safeway has coupons for Pillsbury cookie dough ($1.99); a 4-quart container of Dairy Glen ice cream ($3.99);  and Dawn or Ivory dish shoap ($2.49). There's a Mix & Match special on Barilla or Classico pasta sauce ($1.99 a jar when you buy 3 or more); Barilla pasta for $1; fresh ground beef $2.49lb and Italian sausage for $2.99 a package. The Friday only $5 special is 8-piece Signature Cafe fried or all natural roasted chicken. Raley's is bringing back the crab for another week at $2.99 a pound (still an excellent price). Chuck or cross rib roast is $2.47lb; and if you are making homemade chowder, fresh Venus clams are $2.99lb. A case of Crystal Geyser spring water is $3.99; Chex cereal is $1.50 a box when you buy 3 and 12-packs of Coke are buy 2, get 2 free. 2-liter Coke is 88 cents each when you buy 4. Ragu pasta sauce is 99 cents a jar and Golden Grain pasta is 99 cents a pound. Raley's has a wide variety of holiday dinners from rack of lamb for $79.99 to the Fiesta Tamale dinner for $39.99. In between, there's the usual turkey and a new maple glazed ham dinner for $59.99. Most are complete dinners. If you order online, you save $5. In produce, the best deals are on the avocados for $1 each and the 3lb bag of Clementines for $3.99.  In the deli, you can get an 8-piece chicken dinner for $5.99 and a 16-inch Take & Bake cheese pizza for $6.99. That's kind of it for this week. The holiday push will shift into high gear next week. In the meantime, come back on Thursday as we begin our holiday recipe offerings. First off, holiday cookies. Then on Dec. 16, recipes for the office potluck. On Dec. 23, we'll have everything you need for your Christmas breakfast.