Shop Cheap

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

May 27, 2010
Need recipes? We've got you covered

With the long Memorial Day weekend coming up, recipe researcher Sheila Kern offers a variety of items for your holiday menu. And best of all - lots of the ingredients are on sale. Enjoy!

At Safeway grab the mayo, ground turkey, ribs, berries and Heinz ketchup

At Raley's there's corn on the cop, strawberries and watermelon

At Save Mart, check out the corn on the cob, strawberries, ground turkey, cilantro and tomatoes.

Vegetable Kabobs


Makes 8 servings


2 medium potatoes, quartered

2 small red onions, each cut into 4 wedges or 8 red boiling onions

8 baby squash (such as zucchini and/or yellow summer squash)

8 medium fresh mushrooms

8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces

1/4 cup bottled oil-and-vinegar salad dressing

2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper


In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.

On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.

Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

TO BROIL: Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

Southern Potato Salad


Servings: 4


4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

Salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Garden Pasta Salad


EatingWell: June/July 2005

Makes 6 servings


2 cups whole-wheat rotini, (6 ounces)

1/3 cup reduced-fat mayonnaise

1/3 cup low-fat plain yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar or lemon juice

1 clove garlic, minced

1/8 teaspoon salt

Freshly ground pepper, to taste

1 cup cherry or grape tomatoes, halved

1 cup diced yellow or red bell pepper, (1 small)

1 cup grated carrots, (2-4 carrots)

1/2 cup chopped scallions, (4 scallions)

1/2 cup chopped pitted Kalamata olives

1/3 cup slivered fresh basil


Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Triple Berry Crisp


Servings: 18


1 1/2 cups fresh blackberries

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

4 tablespoons white sugar

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups butter


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

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Watermelon Banana Split

From (National Watermelon Promotion Board)

Makes 4 servings


2 bananas

1 medium watermelon

1 cup fresh blueberries

1 cup diced fresh pineapple

1 cup sliced fresh strawberries

1/4 cup caramel fruit dip

1/4 cup honey roasted almonds


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

Barbecued Ribs


Serves 4-6


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

salt and pepper

1 lemon, thinly sliced

1 large onion, thinly sliced

1 cup ketchup

1/2 cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

dash Tabasco sauce


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

Southwest Turkey Burgers Topped with Fresh Salsa


Servings: 6


2 large tomatoes, chopped (2 cups)

1/4 cup finely chopped red onions

2 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt

1 (20-ounce) package JENNIE-O TURKEY STORE Lean Ground Turkey

1/2 cup plain bread crumbs

1/3 cup finely chopped red bell pepper

2 tablespoons finely chopped green onion

1 teaspoon chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1/8 teaspoon to 1/4 teaspoon ground red pepper

12 slices thick sliced Texas toast or hamburger buns, toasted if desired


Heat grill. In small bowl stir together all salsa ingredients. Set aside.

In medium bowl combine all burger ingredients except Texas toast. Mix well. Form into 6 (1/2 inch thick) patties.

When ready to grill place burgers on grill over medium heat or medium coals. Cook for 10 to 12 minutes, turning burgers once, until burgers are no longer pink in center.

To serve, place burger on 1 slice toast; top with 1/3 cup salsa. Top with second piece toast.

Guy Fieri's Chili Lime Corn on the Cob


Servings: 4


4 ears of corn, in husk

3 tablespoons unsalted butter, at room temperature

1 teaspoon lime zest

1 teaspoon chili powder

1/4 teaspoon garlic, granulated

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly cracked


In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30-45 minutes.

Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat.

Alternate indoor method:

Preheat a heavy grill pan, prefer cast iron, to medium high heat.

Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn.

Fold husk back over corn and grill for 15-20 minutes.

Serve immediately.

If indoor method is used, make sure to use a hood fan.

May 25, 2010
Shoppers, start your engines

Pack the car and hit the road or stay at home and BBQ because rain or shine, there's plenty to do this weekend and plenty of good deals at the grocery store to get the party started.

There's tri-tip and steak; brats and dogs; sweet corn and apple pie. And it's all on SALE.

Here's what we like:

Raley's has tri-tip for $2.47lb and corn on the cob 4/$1. Strawberries are BOGO and whole seedless watermelon is $3.57. Ballpark meat franks are 99-cents a package; buns are $1.99. Raley's pies are buy 2, get 1 free. Top off those pies with Dreyer's Ice Cream 2/$5 with coupon.

If you are going to BBQ, Kingsford charcoal is $5.99 for a 16lb bag. Gourmet burgers are $3.99lb and London broil is $2.99lb.

You won't be thirsty. A case of Crystal Geyser is $3.33; 2-liter Pepsi, 7-Up or Dr Pepper is 99 cents. In ther 12-pack, soda is buy 2, get 2 free. Simply Orange juice is $2.50 a jug. Minute Maid punch or lemonade is $1 a carton.

Berries are BOGO; limes are 6/96-cents and tomatoes on the vine are $1.99lb.

No matter how much you feed them, they still get hungry. That's why it's good to have Michelina's in the freezer. The budget gourmet meals are 89 cents each.

Over at Safeway, the weekend sales will last 4 days - Friday-Monday. Johnsonville brats or Italian sausage are $2.99; Lay's chips are $1.77 and corn on the cob is 5/$1. Don't feel like cooking? Signature Cafe 8-piece chicken is $5 and Safeway All-American pie - half apple/half cherry - is $2.99.

If you are firing up the Q, New york strip steak is $4.99lb; and most brands of hot dogs are BOGO. Depending on your preference, ground beef is $2.79 for 80%; $3.99 for 93% and $4.99 for 96%. If you're going lean, Jennie-O ground turkey is 2/$7. Eating Right boneless skinless chicken is $1.99lb. Coupons make things a bit easier with Oscar Mayer meat franks for 99-cents; Best Foods mayo for $1.99 and Kingsford Charcoal for $5.99. Buns are $1.29 a package.

For something totally different, jumbo scallops are $8.99lb and Tony Roma's baby back ribs are BOGO.

Safeway really has the coupons. In the deli Friday-Monday, you can get St.Louis-style ribs for $5.99. Lucerne eggs are 99 cents; butter is $1.99 and Safeway Select party size meals are $6.99. Dixie plates and napkins are $2.99 and bath tissue or paper towels are $4.99.

Want to treat the kids? Tubs of Red Vines are $5.99 and Lucerne ice cream is $2.39. In the drink category, Arrowhead is $3.37 a case; and most soda is $2.39 for a 12-pack (but you must buy 4).

BOGOS are big time. Here's the list: Whole or sliced mushrooms; berries; Fresh Express salads; Lawry's marinade; Sweet Baby Ray's BBQ sauce; Heinz Ketchup; Oscar Mayer ham or turkey lunchmeat and Lucerne whipped cream in the spray can.

Stop by the bakery for Angel Food Cake for $2.99 and garlic bread for $1.99.

Save Mart has the three best coupons of the week: Oscar Mayer hot dogs or turkey franks for 99-cents; buns for 99 cents and 12-pack sodas - buy 2; get 2 free. 

Corn on the cob is 5/$1; Foster Farms whole chickens are 67-cents a pound and ground chuck (80%) is $1.68lb. Apple pies are $2.99; strawberries are $2.66 for a 2-pounder and Doritos are $1.88 a bag. If you want to grill chicken breasts, they are $1.99lb in the Butcher's Block. Ball Park Beef franks are BOGO and salad shrimp is $3.99lb. Going lean? Foster Farms ground turkey or turkey patties are $2.99 a package.

Sunnyside Farms large eggs are $1.50 for 18; Kraft singles are 2/$4 and Knudsen sour cream is $1.89. Michelina's entrees are $1 each and Whole Fruit sorbet is $2.50.

In the drink category, Minute Maid lemonade, fruit punch or orangeade is $1 a carton; Sunny D is 99-cents  and a case of Aquafina is $3.50.

Dennison's chili with beans is $1 a can. Bush's beans are 79-cents a can; Rosarita refries are 99-cents and La Tortilla Factory hand made tortillas are 2/$3. Avocado is 5/$5.

In produce, hot house tomatoes are $1.97lb; green onions, radishes or cilantro are 50-cents a bunch and pineapple is $2.97 each.

Come back on Thursday for Shop Cheap's recipe guide to making your Memorial Day memorable..

May 20, 2010
Cooking outside the box

Hi Shoppers. Going deep in the Shop Cheap recipe book, researcher Sheila Kern has come up with ideas that will make your meals way more interesting this week. And if you need ideas for your Memorial Day weekend, these will work, too. As always, lots of the ingredients are on sale this week. Enjoy!

Grilled Chicken Tenders with Cilantro Pesto


EatingWell: May/June 2008

4 servings


1/4 cup lime juice

1/4 cup reduced-sodium soy sauce

1 tablespoon canola oil

1 teaspoon chili powder

1 pound chicken tenders

2 cups loosely packed fresh cilantro leaves, (1-2 bunches)

2 scallions, sliced

2 tablespoons toasted sesame seeds, (see Ingredient Note)


Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.

Preheat grill to medium-high.

Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.

Oil the grill rack (see Tip). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.

Tips & Notes

Ingredient Note: Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Creamed Spinach


Recipe courtesy Emeril Lagasse, 2001

Show: Emeril Live Episode: I Love New York


2 pounds fresh spinach, washed and tough stems removed

2 tablespoons unsalted butter

1/2 cup finely chopped shallots

1 teaspoon minced garlic

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

1/2 cup heavy cream


Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Pasta with Roasted Red Pepper Sauce


Servings: 4


3 whole Red Bell Peppers

2 Tablespoons Pine Nuts (optional)

2 Tablespoons Olive Oil

1/2 whole Medium Onion, Finely Diced

2 cloves Garlic, Minced

1/2 cups Heavy Cream

Flat Leaf Parsley, Finely Minced

Fresh Parmesan, Shaved or Grated

1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.


Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Spicy Yellow Bell Pepper Soup


Servings: 4


1 tablespoon canola oil

1 large onion, chopped

4 large yellow bell peppers, cut into 1-inch pieces

2 jalapenos, seeded and chopped

4 cups chicken stock or canned low-sodium broth

1 large Yukon Gold potato (1/2 pound), peeled and cut into 1/2-inch pieces


Cayenne pepper

2 tablespoons sherry vinegar

2 tablespoons chopped cilantro leaves


In a large saucepan, heat the canola oil until just shimmering. Add the chopped onion, yellow bell peppers and jalapenos and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes.

Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Stir in the sherry vinegar and season with salt. Ladle the soup into shallow bowls, top with the chopped cilantro and serve.

Easy Grilled Tri Tip


Servings: 8


1/4 cup soy sauce

1/4 cup olive oil

2 tablespoons water

2 cloves garlic, peeled and chopped

ground black pepper to taste

4 pounds beef tri tip, cut into 1/2 inch slices


In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

Sweet and Spicy London Broil


Yield 3 to 4 servings


1 flank steak (about 1 3/4 pound)

3 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

2 tablespoon light brown sugar

1 tablespoons kosher salt

2 teaspoons chili powder

1 lime, zested


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.

Classic Cheeseburger


Serves 4


2 pounds ground beef, preferably chuck

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick

4 hamburger buns

2 tomatoes (12 ounces), sliced

8 leaves Bibb lettuce (1 small head)

1 small red onion, sliced


Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.

Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Sweet Pepper Meat Loaf



1 1/2 pounds extra lean ground beef

1/2 pound ground pork, or use more ground beef

1/2 cup fine dry bread crumbs

1/2 cup chili sauce or ketchup

1/4 cup beef broth

1 egg, lightly beaten

1 medium green bell pepper, coarsely chopped

1 medium red bell pepper, coarsely chopped

1 medium sweet yellow or orange bell pepper, coarsely chopped

1 medium onion, coarsely chopped

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon herb and garlic seasoning or other salt-free seasoning blend



3/4 cup chili sauce or ketchup

1/2 cup beef broth

2 tablespoons light brown sugar, packed

few drops Worcestershire sauce

2 teaspoons cornstarch

dash Cajun seasoning


Heat oven to 350°.

Combine meat loaf ingredients; blend well. Pack into a large lightly greased loaf pan or shape into a loaf and put in a lightly greased 13x9x2-inch baking dish. Bake for 1 hour and 15 minutes. Pour off excess fat and let rest for 10 minutes before slicing.

Combine sauce ingredients in a small saucepan; whisk to blend ingredients. Bring to a boil over medium-high heat; boil, stirring, for 2 minutes. Spoon over sliced meat loaf.

Orzo with Tomatoes, Feta, and Green Onions


Makes 8 servings


1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

6 cups chicken broth

1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved

1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

1/2 cup pine nuts, toasted


Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Radish Dip


Yields: 2 cups


4 cloves garlic peeled

6 radishes, quartered

2 (8 ounce) packages cream cheese softened


Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

Strawberry French Toast


Servings: 10


2 packages (3 ounces each) cream cheese, softened

3/4 cup sliced fresh strawberries

1/3 cup Domino® or C&H® 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 Domino® or C&H® 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.

Strawberry and Brie Bruschetta

From (California Strawberry Commission)

Makes 6 servings


12 slices French bread, cut 1/2 inch thick

1/3 cup butter, softened

1/3 cup packed brown sugar

2 teaspoons ground cinnamon

12 slices (about 12 ounces) Brie cheese

1 1/2 pounds (about 4 to 5 cups) sliced stemmed California strawberries

1/2 teaspoon vanilla extract

1 cup sliced almonds, toasted


Heat oven to 375ºF. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture. Toast bread in oven for 5 minutes. Remove from oven. Top each with 1 slice cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted. Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly. Place two bruschetta on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately. Tip: To toast almonds, spread in even layer on baking sheet. Bake in 350°F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

May 18, 2010
We're saving you money this week

It's the week before Memorial weekend and all that jazz! You can stock up this week and chill next weekend or you can gamble on better sales. Either way, Shop Cheap is here to make that trip to the grocery store a little easier on the Debit Card.

Here's what we like this week.

I keep reading the Safeway ad over and over to make sure this promotion is correct: Buy two 12-packs of Coca-Cola products and get 2 boxes of Nabisco crackers and 2 more Coke 12-packs free. I'm thinking that's a good deal.

Safeway is also advertising "Under $1 Deals," which include 2-liters of Pepsi or 7-UP for 88-cents; Barilla pasta for 99-cents and Lucerne cream cheese for 99-cents. Also in the under-a-buck category: Colgate toothpase, Clif bars; Softsoap, Glade, Joy and Comet.

In produce, Fresh Express salads are $1 a bag and red, yellow, orange or standard-issue green bell peppers are 99-cents each. Calfiornia cherries are $2.99lb and Roma tomatoes are 99-cents a pound. Jumbo blueberries are BOGO and white corn on the cob is 2/$1.

Rancher's Reserve trimmed tri-tip is $3.99lb; pork spare ribs are $1.79lb and Nathan's franks are BOGO. In the seafood case, fresh shrimpmeat is $3.99 and yellow fin Ahi steaks are $5.99 Friday-Sunday only.

Ruffles chips are BOGO; Safeway variety breads are $1.79 a loaf and their hot dog or burger buns are $1.29.  

If you clip, check out the coupons for Lucerne flavored creamer at $1.49; Dreyer's ice cream for $2.49; Lucerne natural slices for $1.99 and Cascade dish detergent for $3.99.

It's "easy meal" day on Friday with the $5 special on Signature Cafe pasta rigatoni or whole roasted chicken. In the bakery, a dozen bagels are $3.99 and a 6-pack of cinnamon rolls is $1.99.

If Save Mart is your store of choice, you won't find a better deal on green onion, radishes or cilantro anywhere. Just 20-cents each. And strawberries are buy one, get 2 free. Iceberg lettuce is 97-cents a head; avocado is $1 each. Cucumbers and green bells are 69-cents each and roma tomatoes are 97-cents a pound.

Rib eye steaks are $4.99lb; fresh catfish or Tilapia is $4.99lb and Hebrew National beef franks are BOGO. Hillshire Farm deli lunchmeat is BOGO, too. Bayview Farm milk is $2.35 a gallon;  Pepsi 2-liter bottles are $1 each and 7-Up, A&W or Sunkist 2-liters are 89-cents each.Barilla pasta is $1 a box; add the sauce for $2.50 and pick upartisan bread in the bakery for $2.50 a loaf.

Over at Raley's, London broil is 50% off and premium ground beef (80%) is $1.67lb. Steelhead trout fillets are $4.99lb.

In produce, Roma tomatoes are 67-cents a pound; cantaloupes are $2.50 each and spinach is 97-cents a bunch. If you need cereal, Kellogg's varieties are $1.25 a box (when you buy 4) and Nabisco cookies are $1.88 when you buy three.

If you like Hansen's Natural soda, it's $2.50 a 6-pack and Coke is buy 2, get 2 free in the 12-pack. An 89-oz. jug of Simply Orange Juice is $4.99; mini bottles are 99-cents each. Skippy peanut butter is $1.49 a jar and Raleys whole wheat or whold grain white bread is $1.99 a loaf. Campbell's soups (chicken noodle or tomato) are 50-cents a can.

Desserts for Two are BOGO - guess that means desserts for four.

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


May 13, 2010
Shop Cheap recipes: gone fishing for chicken, ribs, 'chokes

The Shop Cheap Kitchen is focusing on fish, chicken, ribs and 'chokes this week. Recipe researcher Sheila Kern offers up ideas that will keep you cookin'!

Pan Seared Red Snapper


Servings: 2


2 (4 ounce) fillets red snapper

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

1/4 cup chopped green onions

1 teaspoon ground ginger


Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Pacific Sole with Oranges & Pecans


From EatingWell: August/September 2005

Makes 2 servings


1 orange

10 ounces Pacific sole, (see Note) or tilapia fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons unsalted butter

1 medium shallot, minced

2 tablespoons white-wine vinegar

2 tablespoons chopped pecans, toasted (see Cooking Tip)

2 tablespoons chopped fresh dill


Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.

Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.

Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately.

Tips & Notes

Ingredient Note: The term "sole" is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and Atlantic halibut are included in the group that is often identified as sole or grey sole. The best choices are Pacific, Dover or English sole. Other sole and flounder are overfished.

Cooking Tip: To toast chopped nuts or seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sole meuniere


Serves 2


4 flounder fillets (each 4 to 6 ounces)

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

4 tablespoons butter

2 tablespoons olive oil

2 tablespoons finely chopped parsley

4 teaspoons lemon juice

1/2 teaspoon capers


1. Sprinkle the fish with salt and pepper. Spread the flour on a plate and dip each fillet in it, patting them lightly. Turn fillets over and repeat. Shake off excess flour.

2. In a large (12 to 15 inches) skillet and a smaller one (8 inches), divide the butter. Add oil to the larger skillet and heat over medium-high heat, swirling to blend oil and butter. When the mixture begins to foam, add the fillets and cook without disturbing for 90 seconds; turn and cook the other side for 90 seconds more or until the coating is lightly browned and fish is firm to the touch. Transfer to a warm platter. Sprinkle with 1 tablespoon of the parsley.

3. Melt the butter in the smaller skillet over medium-high heat. Swirl pan until butter begins to sputter and brown. When it reaches the color of an almond, add the lemon juice, capers, and remaining 1 tablespoon parsley. Stir vigorously with a slotted spatula for half a minute. Pour over the fish.

Adapted from "Julia and Jacques Cooking at Home"

Spicy Chicken Tacos


From EatingWell: January/February 1997

Yields: 4 servings, 2 tacos each


8 corn tortillas

1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips

1/4 teaspoon salt, or to taste

2 teaspoons canola oil, divided

1 large onion, sliced

1 large green bell pepper, seeded and sliced

3 large cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 tablespoon ground cumin

1/2 cup prepared hot salsa, plus more for garnish

1/4 cup chopped fresh cilantro

Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish


Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.

Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.

Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.

Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

Chicken Cacciatore



8 ounces fettuccini cooked as package directs

2 tablespoons all-purpose flour

1 teaspoon Italian seasoning

4 (about 1 pound) skinned, boneless chicken breast halves

2 tablespoons olive oil

2 cups (about 8 oz.) fresh mushrooms sliced

1/2 cup onion

1 jar roasted garlic (26-ounce) pasta sauce

1 cup (4 ounces) shredded mozzarella or provolone cheese


In a shallow dish, combine the flour and Italian seasoning. Coat the chicken with the mixture. In a large skillet, over medium-high heat, brown the chicken in hot oil; remove the chicken from the skillet.

Add the mushrooms and onion to skillet; cook and stir until tender. Add the pasta sauce and chicken. Cover and simmer for 15 minutes or until the chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.

Oven Baked Spareribs


Serves 6


4 pounds spareribs, cut into 4-rib portions

1 cup ketchup

1/2 cup chili sauce

1/3 cup brown sugar

2 teaspoons yellow mustard

2 teaspoons celery seed

2 cloves garlic, crushed

1/8 teaspoon dried red pepper flakes

1 cup onion, thin slices

3/4 cup lemon, thin slices


Heat oven to 450 degrees F. Arrange ribs in shallow baking pan. Roast ribs for 30 minutes; reduce oven to temperature to 350 degrees F.

In medium saucepan stir together ketchup, chili sauce, sugar, mustard, celery seed, garlic and red pepper flakes. Cover and simmer over low heat for 15 minutes, stirring occasionally. Pour half ketchup mixture over ribs, layer with half onions and lemons. Bake at 350 degrees F. for 30 minutes. Top with remaining sauce, onions and lemons. Cover with foil, continue baking 30 minutes.

Maple-Mustard Country-Style Spareribs


Serves 6


6 large country spareribs, about 4-1/2 pounds

3/4 cups maple syrup

3/4 cup mustard, coarse grained

1/3 cup dark brown sugar, plus 1 tablespoon packed

2 teaspoons Tabasco

2 teaspoons soy sauce

Salt and black pepper, coarse ground


Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside.

Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes. Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes). Season with salt and pepper and serve.

Couscous-Stuffed Artichokes

From (California Artichoke Advisory Board)

Makes 4 servings


4 large California artichokes

1 1/2 cups chicken broth

1 teaspoon curry powder

3/4 teaspoon ground cumin

1/2 teaspoon garlic salt

1 cup instant couscous

1/4 cup currants

1/2 cup sliced green onion

1/2 cup toasted slivered almonds, chopped

1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

2 tablespoons vegetable oil

Plain lowfat yogurt, optional


Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.

COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.

Artichokes with Lemon & Dill


From EatingWell: March/April 1999

8 servings


3 lemons, halved

8 large artichokes

2 cups water

1/3 cup lemon juice

6 cloves garlic, chopped

1/4 cup chopped fresh dill, plus more for garnish

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

Lemon wedges


Fill a large bowl with cold water. Squeeze the juice of 2 lemons into the water and add the squeezed lemon halves. Snap the dark green outer leaves off the artichokes. Working with one artichoke at a time, use a paring knife to trim the bottom 1/4 inch off the stem. Pare away the fibrous green portion of stem and bottom of artichoke. Rub cut surfaces with remaining lemon halves. With a serrated knife, cut remaining inner leaves off at the ridge just above the heart, exposing the purple choke. With a melon baller or spoon, scoop out the fuzzy choke. Place trimmed artichoke in the lemon water. Repeat with remaining artichokes.

Combine 2 cups water and lemon juice in a nonreactive pot wide enough to hold artichokes in a single layer. Drain artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper; bring to a boil. Reduce heat to low, cover and simmer, turning artichokes once, until tender when pierced with a fork, 18 to 20 minutes.

With a slotted spoon, transfer artichokes, stems up, to a deep platter. Simmer liquid remaining in pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes; spoon over artichokes. Let cool to room temperature.

To serve, drizzle artichokes with oil and baste with sauce. Garnish with chopped dill and serve with lemon wedges.

May 11, 2010
Sales help you celebrate the Class of 2010

It's not quite the middle of May but already the stores are thinking about the Class of 2010 and offering up ways to make the celebration easier and more reasonable.

At Raley's the enticement is a free half-sheet graduation cake when you purchase 2 or more deli trays for $19.99 each. That's pretty easy to do when you are having a group of hungry teen-agers over the house. They also have balloon bouquets for $4.99 and fresh orchil leis for $19.99.

At Safeway, it's "twice the cake" in their bakery. Buy a half-sheet cake for the price of a quarter-sheet - $21.99.

Here's what we like this week:

Raley's has boneless, skinless chicken breasts for $1.87lb; and cross rib steak or roast for $1.97lb. Pork spareribs are $1.99lb and fresh red snapper or Dover sole fillets for $3.99lb.

Large artichokes are 87 cents each. Fresh Express salads are $1.47 a bag and white corn on the cob is 2/$1; Cucumbers are 69-cents each; oranges are 79 cents a pound and blackberries are 2/$4.

There are lots of buy this, get that deals this week. 2-liter Cokes are 99 cents when you buy two. Get a dozen eggs free when you buy 2 Jimmy Dean Skillets. Buy 6 General Mills items ( Cheerios, Fruit Snacks, Yoplait yogurt and Trix) and get a free movie ticket voucher. Get free bleach when you buy any 2 Clorox clean-up items and spend $25 or more on Nestle items - everything from Buitoni pasta to Juicy Juice - and get a voucher for $10 off your next visit.   

Raley's large eggs are 99-cents a dozen; Yo crunch yogurt is 59-cents a carton; and Aunt Jemima waffles are 2/$3. Arizona ice tea in the 23 oz can is 4/$3.

Over at Safeway, the "weekend only" deals are pork back ribs for $2.69lb; and 8-pack of Yoplait for $3.29; Breyers ice cream 2/$5 and Fritos or Cheetos for $1.29 a bag.

The "everyday" sales include boneless cross rib roast for $1.99lb; Foster Farms whole chickens for 79-cents a pound and fresh snapper fillets for $3.99lb. Rice-a-Roni is $1 a box and StarKist solid white tuna is $1 a can. Lucerne eggs are BOGO in the 18-pack; Hormel lunchmeat, bacon, entrees and Lloyds ribs are BOGO, too.

Here's a great pasta deal: Buy two jars of Classico sauce (2/$4) and get 2 free boxes of Safeway pasta. If you want to add a little sausage, Hillshire Farm smoked sausage or bratwurst is 2/$5.

Other stuff we like: S&W beans for 79-cents a can; SoBe drinks for 69-cents each; Star Olive Oil for $4.99 and Uncle Ben's Ready Rice 2/$4. In produce, broccoli is 99-cents a pound; tomatoes on the vine are 97-cents a pound; an 8-lb bag of oranges is $4.99 and California cherries are $3.99lb.

In couponland, there's Kraft singles for $1.99; a 4-pack of Dannon Activa for $1.99 and ice cream cups for 49-cents.

At Save Mart, you can get the party started with petite sirloin steaks for $2.97lb; extra large artichokes for 97-cents each and tomatoes on the vine for 77-cents a pound. Bohemian Hearth bread is $1.79 a loaf. Dole juices are 2/$4. In the Butcher's block, boneless pork chops are $1.99lb and fresh snapper or Dover sole is $3.99lb.

Eggs are $1.89 for an 18-pack; Mission tortilla chips are 3/$4 and if you buy four Special K products, you get a 35-pack of Sunny Select drinking water free. Oroweat, Thomas' and Entenmann's treats are 2/$5 and a case of Sunny Select water is $2.98.

In produce, Driscoll's strawberries are BOGO; asparagus is $1.97lb and leaf lettuce is 79-cents a bunch.

In the deli, Foster Farms smoked turkey breast is $4.99lb and 8-pieces of fried chicken is $5.99.

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

May 6, 2010
Here's how to treat Mom to Sunday brunch

Moms love brunch - especially when they don't have to prepare the dishes. So if you want to get on Mom's good side take a page from the Shop Cheap recipe book and prepare one of these recipes - compliments of recipe researcher Sheila Kern - on Sunday.

Cheddar Scallion Drop Biscuits


Gourmet | January 2002

Makes 12 biscuits


2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

6 oz Cheddar, coarsely grated (1 1/2 cups)

3 scallions, finely chopped

1 cup well-shaken buttermilk


Preheat oven to 450°F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Baked Fluffy Orange French Toast


Serves 6


6 eggs - separated

3 tablespoons sugar

2 teaspoons orange peel - grated

1/2 teaspoon salt

1/2 cup orange juice, from frozen concentrate

2 tablespoons skim milk

12 bread slices

1 tablespoon powdered sugar


1/2 cup sour cream

1/4 cup orange marmalade


Heat oven to 450 F. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside.

Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown (do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.

Strawberry Pancakes


Serves 4


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


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.

Spinach and Bacon Quiche


Yield: 8 servings


6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Green Chili Egg Puffs


Taste of Home December/January 2007

Makes 6-8 servings


10 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 cups (16 ounces) shredded Monterey Jack cheese

2 cups (16 ounces) 4% cottage cheese

1 can (4 ounces) chopped green chilies


In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chilies.

Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Fruit Pizza Recipe


Makes 8-10 servings


1 (18-ounce) package refrigerated cookie dough

1 (8-ounce) package cream cheese, room temperature

1/3 cup sugar

1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)

Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other

1/2 cup orange, peach, or apricot preserves

1 Tablespoon water


Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Incredible Banana Split Cake


Yields: 12-16 servings


1/2 cup (1 stick) butter

2 large eggs

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 can (15 1/4 oz.) pineapple tidbits in juice, undrained

1/2 cup buttermilk

1 1/4 cups (7.5 oz.) granulated sugar

2/3 cup mashed banana

1 teaspoon vanilla extract

1 1/4 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1/2 cup chopped walnuts, toasted, divided

1 1/2 cups chopped fresh strawberries

1 cup chopped banana

CHOCOLATE GLAZE (recipe below)


Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.

Preheat oven to 350° F.

Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.

Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.


Heat 3/4 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

May 4, 2010
Make sure "Mom" is on your list

We're celebrating Moms on Sunday but we Moms still have to do the shopping. So whether it's the weekly groceries or a planning our own brunch, here's what we like this week.

Safeway has  one of the cutest promotions with the "Mother's Day" cake decorating workshop for kids. It's a single layer white cake for $4.99. The kids do the rest. Check out the tab ad inside the main advertisement for details.

Moms do love brunch - even at home. And there's no shortage of ingredients on sale. At Safeway, strawberries are 4lbs. for $3.98 and pineapple for $1.98 each. Jimmy Dean bacon or breakfast sausage rolls are BOGO; Simply Potatoes are 2/$3; Safeway cinnamon rolls are $1.50; Aunt Jemima syrup or pancake mix is 2/$6 and even Toaster Strudel is on sale at 2/$5. If mom likes Cinnamon Toast Crunch or Honey Nut Cherrios, you're in luck. They are $1.50 a box.

Boneless, skinless chicken breasts are $1.69lb; lean ground beef is $3.99lb and Ball Park franks are BOGO. Lucerne Milk is still a deal at $2.35 for a gallon (when you buy 2); Refreshe water is $2.99 for a case and Safeway Variety breads are $1.49 a loaf.

Coupons worth clipping include Safeway peanut butter for 99-cents; Oscar Mayer Deli Fresh lunch meat for $2.49; Lay's Kettle Chhips for $1.88; Signature Cafe soup for $2.99; Butter Top breads for 99-cents and Odwalla orange or carrot juice for $2.99. There's also a good coupon for All Laundry detergent for $2.99.

In produce, jumbo 'chokes are 2/$5; white corn on the cob is 2/$1 and Campari tomatoes are BOGO.

Campbell's condensed soups are $1 a can; Steam Fresh veggies are 3/$6 and Lucerne or Safeway Select ice cream is 2/$5.

The $5 Friday special is the All-American sandwich.

Mom is also top of mind at Raley's, where they are offering to prepare the meal for you. Take and bake brunch is $49.99 and serves 6-8. Dinner is a little more at $69.99 and serves 4. You can order in the store on online at

If you're cooking at home, check out Raley's breakfast sale. Large eggs are 99-cents a dozen; Simply juices are $3 a jug; Betty Crocker pancake mix is $2.50 a box and MorningStar Farms sausages are $2.99. Or, you can buy 4 boxes of Kellogg's cereal or PopTarts (4 for $10) and get a free movie ticket voucher at the register. Don't forget to toast Mom with Martinelli's sparkling cider - $2 a bottle.

Doing dinner? Tri tip roast is $2.77lb; strawberries are $1.47lb; tomatoes on the vine ar 97-cents a pound and fresh cooked shrimpmeat is $3.99lb. Yoplait yogurt is 40-cents a carton when you buy 10.

In the bakery, Coffee Cake is $2.50; fresh croissants are $3.49 and single serve desserts are 4/$10.

Make Mom brunch and make her proud by using the Save Mart coupons. Hillshire Farm rope or link smoked sausage is $1.99; Sunny Select apple juice is 99-cents. Or, buy two Jimmy Dean breakfast skillets for $3.99 and get a dozen eggs free. Martinelli's is $2 a bottle at Save Mart, too.

I know for a fact that moms love watermelon, expecially when the small, cute ones are BOGO. A pint of Ben&Jerry's us $2.49 and Pillsbury ready-to-bake cookies are 2/$5.

Boneless, skinless chicken breasts are $2.49 in the Butcher's Block and Moran's ground beef or beef patties are $3.99lb. Michelina's lean gourmet entrees are $1 each and Bertolli entrees are $5.99 for a whole meal.

Iceberg lettuce is 99-cents a head; Sunripe grape tomatoes are BOGO and avocado is $1 each. Cucumbers or green bell peppers are 69-cents each; hothouse grown tomatoes are $1.79lb and a container Earthbound farm organic lettuce is BOGO.

An 8-pack of bakery fresh cinammon rolls is $2.99 and French or sourdough breads are $1.99 for a loaf. 

If all else fails, you can pick up a Mother's Day chicken dinner at Save Mart for $7.99, including salad and bread or rolls.

Come back on Thursday for Mother's Day brunch recipes from the Shop Cheap Kitchen.


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

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