Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

May 6, 2009
Recipes for your Mother's Day brunch

Recipe researcher Sheila Kern has been hard at work in the Shop Cheap kitchen coming up with the perfect items for your Mother's Day Brunch. There is something for everyone, especially Mom. Enjoy!

Mango Berry Fruit Salad


Servings: Six


2 mangos - peeled, seeded, and diced

1 cup reduced fat raspberry vinaigrette salad dressing

8 cups mixed torn salad greens

1/4 cup chopped cilantro

1/4 cup sliced red onion

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1/2 cup fresh strawberries, halved

1/2 cup fresh blueberries

1/2 cup toasted hazelnuts

4 ounces freshly grated Parmesan cheese


Place 1 mango and the raspberry vinaigrette dressing in a blender, and blend until liquefied.

In a bowl, toss the remaining mango, salad greens, cilantro, and onion. Drizzle with the dressing mixture.

Top each serving with equal amounts of raspberries, blackberries, strawberries, blueberries, and hazelnuts. Sprinkle with Parmesan cheese.

Angelic Cake and Berries


Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: Lean and Mean

Yield: 8 servings


1 cup lemon sorbet

2 teaspoons lemon zest

1/2 pint blackberries

1/2 pint strawberries, sliced

1/2 pint raspberries

1 store-bought angel food cake


Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.

Breakfast Pizza


Yield: At least 2 servings


1 tube (4 ounces) refrigerated crescent rolls

1/4 pound bulk pork sausage or 4 pork sausage links, sliced

1/2 cup frozen shredded hash brown potatoes, thawed

2 tablespoons diced sweet red pepper

2 tablespoons diced green pepper

1/2 cup shredded cheddar cheese

2 eggs

2 tablespoons 2% milk

1/8 teaspoon pepper

1 tablespoon shredded Parmesan cheese


Separate crescent dough into four triangles; arrange on an ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.

In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.

In a small bowl, whisk the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Strawberry French Toast


Servings: 10


2 packages (3 ounces each) cream cheese, softened

3/4 cup sliced fresh strawberries

1/3 cup Pure Cane Powdered Sugar

1 loaf (1 pound) French bread, cut into 1-inch slices

10 eggs

2/3 cup half-and-half cream or heavy whipping cream

1 teaspoon vanilla extract


4 cups sliced fresh strawberries

1/2 cup Granulated Pure Cane Sugar

2 tablespoons water

Maple syrup, optional


In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread.

Place sandwiches in an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.

With a slotted spatula, transfer sandwiches to a greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown.

Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

Overnight Maple French Toast


Servings: 5


2/3 cup firmly packed brown sugar

1/2 cup maple-flavored syrup

1 tablespoon margarine or butter

10 (1-inch-thick) slices French bread

4 eggs

1 1/2 cups skim milk

1 teaspoon vanilla

1/8 teaspoon salt

1 1/4 cups sliced strawberries

1 to 2 tablespoons powdered sugar


1.Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.

2.Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.

3.In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.

4.To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.

5.To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.



Serves 6-8


1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

4 links Aidells Sun-Dried Tomato Sausage, chopped

1/2 cup chopped roasted red peppers

1/4 cup finely chopped fresh basil

6 large eggs

2 cups half and half

6 ounces provolone cheese, grated

freshly ground black pepper, to taste


Preheat oven to 375°

In a large pan over medium heat, add the oil and saute the onions and garlic until translucent, about 5 minutes. Add the sausage, peppers and half of the basil; stir to combine. Spread sausage mixture into a buttered 13x9x2-inch glass or ceramic baking dish.

In a large bowl, whisk together the eggs, half and half, and half of the cheese. Season with pepper. Pour over the sausage mixture in dish and sprinkle the remaining cheese and basil over the top. Bake until golden brown and knife inserted into center comes out clean, about 30-40 minutes. Let stand 10 minutes before serving.


About Comments

Reader comments on are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "report abuse" button below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.

What You Should Know About Comments on is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)

Here are some rules of the road:

• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "report abuse" button to notify the moderators. Responding to the comment will only encourage bad behavior.

• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.

• Do not attack other users; focus your comments on issues, not individuals.

• Stay on topic. Only post comments relevant to the article at hand. If you want to discuss an issue with a specific user, click on his profile name and send him a direct message.

• Do not copy and paste outside material into the comment box.

• Don't repeat the same comment over and over. We heard you the first time.

• Do not use the commenting system for advertising. That's spam and it isn't allowed.

• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.

You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "report abuse" button to submit those comments for moderator review. You also may notify us via email at Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.

If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them, but you may ask our staff to retract one of your comments by sending an email to Again, make sure you note the headline on which the comment is made and tell us your profile name.

hide comments

On October 14, The Sacramento Bee will temporarily remove commenting from While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.

About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31