Shop Cheap

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

February 2, 2011
Score with these Super Bowl recipes

It's game on at the Shop Cheap Kitchen. Recipe researcher and Michigan football fan Sheila Kern will help you score with your Super Bowl guests by following these great recipes. The top two recipes are from Raley's - Pineapple Mango Salsa and Stuffed Potato Skins - and include items that they have on sale this week. Go Team!

Pineapple Mango Super Salsa



1 ripe mango, peeled and chopped

1/2 cup finely minced fresh pineapple

2 tbsp. minced onion

2 tbsp. chopped red bell pepper

2 tbsp. chopped fresh cilantro

1 tbsp. lime juice

1 small habanero or jalapeno pepper, seeded

and minced

1 clove garlic, minced


Stir ingredients together. Serve over grilled meats, poultry or seafood or

stir into your favorite guacamole recipe.

Ultimate Stuffed Potato Skins


Serves: 8


8 Raley's Russet Potatoes

1 1/2 tbsp. oil

1 cup salsa

2/3 cup sliced ripe olives

1/2 cup cooked and crumbled bacon

1-1/3 cups shredded pepper Jack cheese

1/2 cup sliced green onions


Pierce 8 very small Raley's Russet Potatoes and microwave on HIGH for 12 minutes or until soft when gently squeezed. Cut in half and scoop out insides, leaving a 1/4-inch rim of potato inside skin. Place on a baking sheet and coat liberally with olive oil cooking spray. Bake at 400°F for 20 minutes or until very crispy. Fill skins with 1 cup salsa, 11/3 cups shredded pepper Jack cheese, 2/3 cup sliced ripe olives and 1/2 cup cooked crumbled bacon. Bake for 10 minutes more, then sprinkle with 1/2 cup sliced green onion tops.

Southwestern Layered Bean Dip


January/February 2007

Yield: 12 servings, about 1/2 cup each


1 16-ounce can nonfat refried beans, preferably "spicy"

1 15-ounce can black beans, rinsed

4 scallions, sliced

1/2 cup prepared salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup pickled jalapeno slices, chopped

1 cup shredded Monterey Jack, or Cheddar cheese

1/2 cup reduced-fat sour cream

1 1/2 cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

1/4 cup canned sliced black olives, (optional)


1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Tips & Notes

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Jojo's Party Mix


November/December 1998

Makes about 6 cups


4 cups mixed Rice and Wheat Chex cereals

2 cups mini pretzels

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon garlic salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

1 teaspoon Worcestershire sauce


1. Preheat oven to 350°F.

2. Mix cereals, pretzels, Parmesan, garlic salt, onion powder, pepper and cayenne in a large bowl. Toss with oil and Worcestershire. Spread on a lightly oiled baking sheet.

3. Bake, stirring often, until toasted, 40 minutes.

Game-Day Spinach Pull-Apart


Yield: 8 servings


3 tablespoons LAND O LAKES Butter, melted

1 1/2 teaspoons McCormick Garlic Salt

1 package (8 oz) cream cheese, softened

1/4 cup mayonnaise or salad dressing

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese (2 oz)

1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain and finely chopped

1/2 teaspoon McCormick Basil Leaves, if desired

1/4 teaspoon McCormick Black Pepper

2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)

1 cup marinara sauce, heated, if desired


Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.

Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Tangy Cocktail Franks



1 jar (12 ounces) currant jelly

2/3 cup chili sauce

2 teaspoons prepared mustard

2 tablespoons lemon juice

1 pound cocktail franks or regular hot dogs cut in 1-inch slices

1 can sliced pineapple tidbits, drained, quartered

dash ground cayenne or chipotle pepper, optional, or to taste


In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice. Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes. Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks.

Five-Spice Chicken Wings


Gourmet | June 2004

Yield: Makes 4 main-course servings


1 1/2 teaspoons minced garlic

1 1/2 teaspoons Chinese five-spice powder

1 1/4 teaspoons salt

1 1/2 teaspoons soy sauce

3 lb chicken wings (about 16)


Preheat broiler and oil rack of a broiler pan.

Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.

Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Pat dry and add to spice mixture, tossing to coat.

Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.

Chestnut Appetizers


Servings: 15


1 (10 ounce) can whole chestnuts, drained

2 cups soy sauce

1 cup brown sugar

1 pound bacon


In a small mixing bowl, combine chestnuts and soy sauce. Refrigerate for 30 minutes.

Preheat oven to 450 degrees F (275 degrees C). Line a baking sheet with aluminum foil, and spray with a non-stick cooking spray.

Cut bacon into thirds. Place brown sugar in a small mixing bowl. Drain chestnuts then roll them in brown sugar. Wrap each nut in a bacon strip and secure it with a toothpick. Arrange chestnut/bacon wraps on the prepared baking sheet.

Bake until the bacon is crisp. Serve.

BBQ Cola Meatballs


Servings: 18


1 1/2 pounds lean ground beef

1 1/4 cups dry bread crumbs

1 egg

3 tablespoons grated onion

1 (1 ounce) package dry Ranch-style dressing mix

1 cup ketchup

2 tablespoons apple cider vinegar

3/4 cup cola-flavored carbonated beverage

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce


Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.

Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.

Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.

Easy Double Chocolate Chip Brownies


Yields: 2 dozen bars


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


Preheat oven to 350° F. Grease 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. Cut into bars.

Cream Cheese Chocolate Chip Pastry Cookies


Yields: 2 dozen cookies


2 sheets (17.25-ounce package) frozen puff pastry, thawed

1 package (8 ounces) cream cheese, softened

3 tablespoons granulated sugar

1 3/4 cups (11.5-ounce package) NESTLE TOLL HOUSE Milk Chocolate Morsels, divided


Unfold 1 puff pastry sheet on lightly floured surface. Roll out to make 14 x 10-inch rectangle. Combine cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half morsels. Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat steps with remaining ingredients. Refrigerate for 1 hour.

Preheat oven to 375° F. Lightly grease baking sheets or line with parchment paper.

Cut rolls crosswise into 1-inch-thick slices. Place cut-side-down on prepared baking sheets.

Bake for 20 to 25 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Old-Fashioned Peanut Butter Chocolate Chip Cookies


Yields: 3 1/2 dozen


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) butter or margarine, softened

1/2 cup creamy or chunky peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1 large egg

1 3/4 cups (11.5-oz. pkg.) NESTLE TOLL HOUSE Milk Chocolate Morsels

Granulated sugar


Preheat oven to 375° F.

Combine flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:

Prepare dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

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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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