Shop Cheap

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

June 29, 2011
We're heading South for the Fourth

Want to do something different this 4th of July? How about celebrating with a Southern flair? Check out these recipes provided to Shop Cheap from "Southern Living, Off the Eaten Path." The recipes that follow are unique to the South and can be found "Off the Eaten Path," which is a collection of 70 dives and the recipes that made them famous. Enjoy and Happy Fourth!

 Crispy Fried Pickles: This recipe comes from Okie Dokies Smokehouse in Swannanoa, North Carolina.

4 cups dill pickle chips, drained

1 1 ⁄ 2 cups 1.5% low-fat buttermilk

1⁄2 cup Ranch dressing

2 Tbsp. mild barbecue sauce

Canola oil

4 cups all-purpose flour

2 Tbsp. barbecue seasoning

1. Place pickle chips in a large bowl. Pour buttermilk over chips. Cover and chill 1 hour.

2. Meanwhile, stir together the dressing and barbecue sauce in a small bowl. Cover and chill until ready to serve.

3. Pour oil to a depth of 11⁄2 inches into a large deep skillet. Heat over high heat to 375°.

4. Meanwhile, pour pickle mixture through a strainer over a bowl, discarding buttermilk. Whisk together flour and barbecue seasoning in a large bowl until blended.


Cornbread: This recipe is from Southern Hands Family Dining in Collierville, Tennessee.

2 1/3 cups self-rising cornmeal

1⁄3 cup sugar

4 large eggs

1 cup vegetable oil

1⁄2 cup buttermilk

1⁄4 cup unsalted butter, melted

1. Preheat oven to 425°. Combine cornmeal and sugar in a large bowl; make a well in center of mixture.

2. Whisk together eggs and next 3 ingredients; add to dry mixture, whisking until blended. Spoon into a greased (12-cup) muffin pan, filling two-thirds full.

3. Bake at 425° for 15 minutes until golden. Serve warm. Makes 1 dozen.


Steak Salad: We are traveling to Versailles (in Kentucky) for this recipe from the Woodford Reserve Distillery


1⁄2 cup olive oil

2 Tbsp. ketchup

1 Tbsp. bourbon

1 Tbsp. soy sauce

1 tsp. pepper

1⁄2 tsp. salt

2 lb. top sirloin steak


12 small round red potatoes

1 tsp. salt

1 cup broccoli florets

1 cup cherry tomatoes, halved

2⁄3 cup thin red bell pepper strips

2⁄3 cup finely chopped green onions

4 medium carrots, cut thinly into diagonal slices

2 small zucchini, cut into thin strips

Basil Vinaigrette

1⁄2 cup olive oil

2 Tbsp. finely chopped fresh basil

2 Tbsp. finely chopped fresh fl at-leaf parsley

2 Tbsp. balsamic vinegar

1 Tbsp. capers

1 tsp. Dijon mustard

1⁄2 tsp. salt

1⁄2 tsp. pepper

Dash of sugar

1. Prepare Steak: Stir together first 6 ingredients in an 11- x 7-inch baking dish. Add steak to marinade, turning to coat. Cover and marinate in the refrigerator 45 minutes, turning occasionally.

2. Meanwhile, prepare Vegetables: Bring 2 qt. water, potatoes, and 1 tsp. salt to a boil in a medium. saucepan; reduce heat, and simmer, uncovered, 18 to 20 minutes or until tender, adding vegetables; rinse under cold running water until broccoli is cool. Drain well. Let potatoes cool completely.

3. Meanwhile, prepare Basil Vinaigrette: Whisk together all ingredients in a small bowl. Cover and chill until ready to use.

4. Place potatoes, broccoli, tomatoes, and next 4 ingredients in a large bowl. Cover and chill until ready to use.

5. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Place steak on cooking grate, and grill 6 minutes on each side or until a thermometer registers 145° (medium-rare). Transfer steak to a plate; let cool completely. Cut steak into bite-size strips.

6. Add steak to vegetables. Drizzle with Basil Vinaigrette; toss well. Makes 5 to 6 servings.

Portobello Mushrooms and Grilled Shrimp on Focaccia with Goat Cheese Spread: This can serve as an alternative to burgers and dogs on the Fourth. The recipe comes from Roz's Mill Cafe in Pawleys Island, South Carolina.

2 Tbsp. olive oil, divided

2 tsp. hoisin sauce

2 tsp. soy sauce

3 garlic cloves, divided

12 large raw shrimp, peeled and deveined

1⁄4 cup (1 oz.) crumbled goat cheese, softened

2 Tbsp. sour cream

1⁄4 tsp. salt

1⁄4 tsp. freshly ground pepper

2 (4-inch) portobello caps

1⁄4 tsp. garlic salt

1 (12-oz.) herbed focaccia loaf, split and toasted

2 cups fresh baby spinach

1. Preheat grill to 350° to 400° (medium-high) heat. Combine 1 Tbsp. oil, hoisin sauce, soy sauce, and 2 garlic cloves, minced, in a medium bowl. Add shrimp, tossing to coat. Cover and chill 30 minutes. Remove shrimp from marinade, discarding marinade.

2. Meanwhile, mince remaining garlic clove. Stir together minced garlic, goat cheese, and next 3 ingredients. Set aside.

3. Brush remaining Tbsp. oil on tops of Portobello caps; sprinkle with garlic salt. Grill caps, covered with grill lid, 4 minutes on each side or until tender; cut into thin slices. Grill shrimp 2 minutes on each side or until done.

4. Spread reserved goat cheese mixture on cut sides of focaccia. Top bottom half of focaccia with mushroom caps, shrimp, spinach, and bread top. Cut sandwich into 4 wedges. Makes 4 servings.

Strawberry-Rhubarb Pie: And finally - dessert. This tasty pie comes from The Ham Shoppe in Valle Crucis, North Carolina

1 cup sugar

5 Tbsp. cornstarch

1⁄4 tsp. ground nutmeg

3 cups fresh or frozen rhubarb slices, thawed

and drained

2 cups sliced fresh strawberries

1⁄2 (14.1-oz.) package refrigerated piecrusts

2 Tbsp. butter, cut into small pieces

1 large egg, beaten

1. Preheat oven to 350°. Whisk together first 3 ingredients in a large bowl until blended. Add rhubarb and strawberries, tossing to coat. Set aside.

2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon rhubarb mixture into prepared crust; dot with butter. Brush edges of crust with beaten egg.

3. Bake at 350° for 1 hour. Let cool completely on a wire rack. Makes 8 servings.

June 28, 2011
Celebrate the Fourth with a bang and a BOGO

Not even going to mention the nasty weather because it's going to be gone before you can say BOGO.

So let's get down to business. The business of the BBQ, the Fourth of July weekend and all the ways you are going to save money on groceries.

First stop, Save Mart where you can get corn on the cob for 12-cents (6/96 cents) Friday-Monday. To go with the corn there's BOGO Ball Park franks, a 3lb container of Reser's deli salad for $4.99 and a coupon for Kingsford charcoal for $4.99. Sunnyside Farms buns are $1.25 a package. General Mills cereal is $1.79 a box when you buy 4.

Pork spareribs are $1.97lb; tri tip is $2.97lb and Pepsi, Dew and Coke in the 12-pack is buy 2, get 3 free. Lays Kettle, Doritos or Tostitos are $1.69 a bag. Regular Lay's potato chips are BOGO. Nabisco snack crackers are $1.99 a box.

In produce, cantaloupe is 97-cents each; Driscoll's berries are BOGO; grape tomatoes are BOGO and 2 pounds of baby carrots are $1.99 a bag.

If you're staying away from soda, Hansen's apple juice is $1.89; Minute Maid punch and lemonade is 79 cents and Santa Cruz organic lemonade or limeade is BOGO. A case of Sunny Select drinking water is $2.50; Gatorade is 88-cents and Arizona ice teas are $1 a jug.

In the bakery, an 8-inch apple pie is $2.99; strawberry Boston cakes are $7.99 and patriotic cupcakes are $6.99 a dozen.

Heading over to Raley's where the tri-tip is $2.99 a pound; corn on the cob is 25 cents each and pies in the bakery are buy 2, get 1 free. Ball Park franks are 2/$3; gourmet burgers are $3.99lb and Johnsonville bratwurst is 2/$7. Couldn't find any bargain buns in the Raley's ad but I'll bet you'll find them at the store.

Nabisco snack crackers are $2 a box; there's a coupon for Tostitos ($1.69/Limit 2); Lundberg rice chips are $1.50 a bag. Other fixin's like Rosarita refries are $1 a can; Dennison's chili with beans is 79-cents a can with coupon and Bush's baked beans are 3/$5.

In the beverage dept., 12-packs of Coke are $2.39 when you buy 4 or more; Minute Maid punch or lemonade is 79-cents (with coupon); Santa Cruz organic lemonade is $1.50 and a case of R Everyday drinking water is $3.48.

In produce, berries are a bargain. Strawberries are $5.97 for 4 pounds; blueberries are the same price for 2 pounds. Cantaloupe is BOGO; seedless watermelon is $3.99 each and tomatoes on the vine are $1.99lb.

In the deli, you can order an entire picnic for just $19.99. It comes in a reusable thermal bag to keep everything cool and includes 16-piece fried chicken; potato or macaroni salad, cookies, rolls, plates. The entire meal feeds 8.

For dessert, there's patriotic cakes at $5.99 and $12.99; fresh fruit cheesecake for $12.99 and shortcake for $9.99.

At Safeway, we find "Hot deals," "Daily deals," and the "Friday only deal." Yikes! it's hard to keep everything straight so we are going to keep it simple instead.

From Wednesday through July 4, Safeway is advertising a different daily deal. Want chips & soda, shop Wednesday. Burgers & cheese, go Thursday; brats and buns on Saturday and Yada Yada Yada, you get the idea.

The hot deals are another story. You can get those anytime. For example: Oscar Mayer dogs are buy 1, get 2 free; 12-packs of soda are buy 2, get 3 free and Nabisco crackers are BOGO.

Adding to the BOGOs are Lay's classic or Kettle chips; Wish Bone dressing; Orville Redenbacher's microwave pop corn; Jennie-O turkey store burgers and mix & match Hillshire Farm sausage, Ball Park and Hebrew National franks.

In produce, corn on the cob is 12/$2; red bell peppers are 4/$5 and mangos are $1 each.

Trimmed tri-tip is $4.99lb and boneless country style ribs are $2.49lb.

In the deli, the All-American sub sandwich is $5.99; red, white and blue potato salad is $2.99lb and a Signature Cafe meal deal is $8.99 for 8 pieces of chicken, salad or beans and a jug of Coke.

And finally, the Friday only $5 offerings are Signature Cafe chicken wings; 20-ounces of roasted pistachios; Foster Farms corn dogs; frozen Jennie-O turkey store burgers and Boston cream cakes in the bakery.

Come back on Thursday for some unique recipes for your Fourth of July celebration

June 23, 2011
Recipes make cooking a breeze

 Nothing like a little breeze to cool things off. Nothing like some salad recipes and one for lemon chicken to keep things cool in the kitchen, too. Enjoy!

Spinach and strawberry salad (serves four)

1/2 shallot minced (about 1 tablespoon)

2 tablespoons raspberry vinegar

1/4 cup olive oil

6 ounces baby spinach leaves

5 fresh strawberries

1/3 cup sliced toasted almonds

2 ounces goat cheese

Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while whisking. Place the mixture in the refrigerator until ready to serve.

Chop or tear the baby spinach int large strips. Add to a large salad bowl. Prep the remaining ingredients of the salad, but keep separated. Slice the strawberries into thin, round slices. Crumble the goat cheese into medium-sized chunks.

When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to use all of it). Gently mix together and serve immediately.

This recipe is from Whole Foods Market.


Lemony Chicken and Red Grape Salad Recipe




1 pound skinless, boneless chicken breasts

Juice and zest from 1 lemon

1 teaspoon chopped fresh thyme (optional)

1 garlic clove, minced

1 teaspoon ground black pepper

1/2 teaspoon salt

Yogurt Dressing:

3/4 cup plain yogurt

3 tablespoons mayonnaise

1/4 cup finely diced celery

1/4 cup finely diced green apple

2 tablespoons red wine vinegar

1 tablespoon chopped parsley

1 tablespoon chopped basil

1/2 cup seedless red grapes, halved

Pita bread


1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into 1/2-inch cubes.

2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.

3. Cut pita in half and stuff with chicken salad. Serves 6.

Turkey salad with cherries and walnuts



3/4 lb. cooked turkey, chopped (about 2 cups)

2 cups Bing cherries, pitted, coarsely chopped

1/2 cup sliced green onions

1/2 cup sliced celery

1/3 cup KRAFT Mayo

1 bag (8 oz.) mixed baby salad greens or spring salad mix

1/2 cup KRAFT Light Red Wine Vinaigrette Dressing

1/2 cup PLANTERS Walnut Pieces, toasted


Mix turkey, cherries, onions, celery and mayo; cover. Refrigerate at least 30 min.

Toss salad greens with dressing. Divide among 6 salad plates. Top evenly with the turkey mixture.

Sprinkle with walnuts just before serving.

Green Beans and Tomatoes Italian


Makes 6 servings, 3/4 cup each


3 cups hot cooked fresh green beans (1 lb.)

2 plum tomatoes, cut into thin wedges

2 Tbsp. chopped fresh basil

1/4 cup KRAFT Light House Italian Dressing


Combine ingredients.

Fresh-from-the-Cob Corn Salad



1/2 cup KRAFT Light House Italian Dressing

2 Tbsp. GREY POUPON Dijon Mustard

4 medium ears corn on the cob, cooked, cooled slightly

1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups), cooked

1 cup grape tomatoes, halved

1/2 cup chopped fresh basil


Mix dressing and mustard until well blended.

Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well.

Add remaining ingredients; toss to coat. Serve immediately.

Kraft Kitchens Tips

How to Remove the Kernels from the Cooked Ears of Corn

Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing 3 or 4 rows of kernels at a time.

Make Ahead

The vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.

Chicken with lemon-basil sauce


3 tablespoons olive oil

4 boneless skinless chicken breast halves

3 tablespoons fresh lemon juice

4 garlic cloves, chopped

1 teaspoon (packed) grated lemon peel

1 cup canned low-salt chicken broth

1/2 cup chopped fresh basil or 1 tablespoon dried


Heat olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through (at least 5 minutes per side.) Transfer cooked chicken to platter and tent with foil.

Add lemon juice, garlic and lemon peel to the same skillet and stir over medium-high heat until fragrant (about 30 seconds) Add chicken broth; boil until reduced to sauce consistency (about 8 minutes). Mix basil into sauce and season with salt and pepper. Spoon sauce over chicken and serve.

June 21, 2011
Don't sweat the deals

It arrived pretty much without warning - that first 100-degree day. Looks like the triple-digits will be around for a day or two so why not head to the grocery store where you'll definitely be able to cool off.

And given the temps, we're going to help you with some hot deals to match.

As luck would have it, Safeway has a coupon for ice cream and Popsicles. Just $2.49 for everything from Breyer's in the carton to Klondike bars and Jolly Rancher Popsicles. Safeway Select fruit bars are $2.49, with coupon. To keep hydrated, there's Gatorade, Powerade and Propel for 79-cents. Friday-Monday, you can get a 35-pack of Crystal Geyser spring water for $3.99.

But the true signs of summer are the sales in produce. California peaches are 67-cents a pound; Driscoll's berries are BOGO; tomatoes on the vine are 99-cents a pound and cucumbers are 2/$1.

Whole Foster Farms chickens are 99-cents a pound; Jennie-O lean ground turkey is BOGO. Nathan's Famous Franks are BOGO, too.

Quaker Quakes rice snacks are 99-cents a bag. Nabisco, Chips Ahoy or Ritz crackers are BOGO and plain white bread is $1.50 a loaf. The bakery has a new item, artisan fruit buns - 4/$1.99.

The $5 Friday only specials go fast. This week it's chicken tenders in the deli; a 64-oz. jar of Pace picante; 4  pounds of strawberries; 5 pounds of frozen chicken wings and lemon meringue pie.

Cranking up the AC and heading over to Save Mart, we're staying cool with Bayview Farms OJ 2/$4; Dreyer's fruit bars 2/$6 and Gatorade for 89-cents. Coke or Sprite in the 12-pack is buy 2, get 2 free.

In produce, mangoes are 3/99-cents; Driscoll's berries are BOGO; Roma tomatoes are 69-cents a pound and corn on the cob is 3/99-cents. Radishes, green onion and cilantro are 3/99 cents. 

The Save Mart 3-day weekend sale includes a pound of strawberries for 97-cents; Farmer John jumbo dogs for 99-cents and a 24-pack of soda (Pepsi, Dew, Mug root beer) for $4.99.

General Mills cereals are $1.49 a box when you buy 4; 2-liter jugs of Pepsi or Dew are $1 when you buy 4. Aquafina water is $3.50 a case and Gatorade Recover is $1.

Nestle Drumsticks are $3 a box and Bayview Farms ice cream is $6.29 for at 5-quart container.

Keeping cool at Raley's with gallon jugs of Crystal Geyser water for 69 cents (with coupon); 2-liter Pepsi or Dr. Pepper for 99-cents and Breyer's ice cream for $2.99. On the coupon flap, Minute Maid OJ is $2.39; 8-pack Gatorade is $3.99 and Coppertone sun lotion is $5.99.

In produce, blackberries and raspberries are BOGO; crisp green beans are 97-cents a pound; cantaloupe is 2/$3 and corn on the cob is 5/$2. Strawberries are buy one pound, get a pound free.

Rib eye steaks are $5.99lb; chicken drumsticks, thighs or leg quarters are 89-cents a pound and ground beef patties are $2.99lb.

In frozen foods, Michelina's entrees are 89-cents each; veggies are 99-cents and Skinny Cow treats are $3.99

An 8-piece fried chicken meal is $4.99; bakery baguettes are $1.88 and brownie bites are $3.79.

Bush's beans are $1 a can; Tostitos chips are $2.49; Padrinos are $2 and Santa Clara Salsa is $2.50 a jar.  And for the healty chip eaters, Lundberg Rice chips are $1.50 a bag.

Come back on Thursday for some stay cool in the kitchen recipes.



June 16, 2011
Let's treat Dad to dinner

Shop Cheap didn't want to leave you without recipes for this all-important weekend, so we hit the archive and came up with ideas from Father's Day 2009. Knowing Dad, he won't remember. Enjoy!

 Grilled Flank Steak with Ginger Marinade


Makes 3-4 servings


1 (5-inch) piece ginger, sliced thinly

1/4 cup sesame oil

8 medium garlic cloves, smashed

2 teaspoons freshly squeezed lime juice

1 tablespoon honey

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 pounds flank steak, trimmed of fat and sinew


In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)

Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.

Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

Chicken or Steak with Balsamic BBQ Sauce


Recipe courtesy Giada De Laurentiis

Show: Everyday Italian Episode: Dressing Up BBQ

Yield: 4 servings


For the Balsamic BBQ sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the chicken or steak:

4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak

Salt and freshly ground pepper


For the BBQ sauce:

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Roasted Corn with Sweet Red Peppers



4 to 6 ears fresh corn

melted butter

1/3 cup diced sweet red bell pepper or roasted red bell peppers

ground black pepper, to taste


Remove husks and silk from ears of corn. Place each ear of corn on a piece of heavy duty foil then brush with melted butter. Sprinkle about 2 to 3 teaspoons of diced red pepper over each ear of corn. Sprinkle lightly with ground black pepper. Wrap foil around corn and twist each end. Bake at 450° for 25 minutes.

Chicken Taco Ring


Yield: 16 servings


2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

2/3 cup finely crushed tortilla chips, divided

2 cups finely chopped cooked rotisserie chicken

3/4 cup shredded reduced-fat Mexican cheese blend

1/2 cup reduced-fat mayonnaise

1 can (4 ounces) chopped green chilies, undrained

1/4 cup chopped pitted ripe olives

1 plum tomato, seeded and chopped

1 tablespoon taco seasoning

1 tablespoon lime juice


1 cup (8 ounces) reduced-fat sour cream

1 cup salsa

2 plum tomatoes, sliced

1 medium lime, halved and sliced


Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles.

Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible).

Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.

Berry-Patch Brownie Pizza


Yield: 12-14 servings


1 package fudge brownie mix (13-inch x 9-inch pan size)

1/3 cup chopped unblanched almonds

1 teaspoon almond extract

1 package (8 ounces) cream cheese, softened

1 tablespoon sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel

2 cups whipped topping

Mixed fresh berries


Prepare brownie batter according to package directions for fudge-like brownies, adding almonds and extract. Spread into a greased 14-in. pizza pan.

Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar, vanilla and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 in. of edges.

Top with berries. Refrigerate for 2-3 hours before serving.

Very Vanilla Berry Dessert


Makes 8 servings


2 cups halved or sliced strawberries

2 cups blueberries

1 cup raspberries

3/4 cup confectioners' sugar, divided

3 teaspoons McCormick Pure Vanilla Extract, divided

1 1/2 cups heavy cream


1. Mix berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl.

2. Beat cream, remaining 1/2 cup sugar and 1 teaspoon vanilla in large bowl with electric mixer until soft peaks form.

3. Refrigerate both berry mixture and whipped cream until ready to serve. To serve, spoon whipped cream over berries in individual dessert dishes.

June 14, 2011
Shopping for Pop

Let's celebrate Dads this week, especially on Sunday. Dad is the guy who appreciates everything we do - from a simple smile to a great meal. So, let's get out there and Shop Cheap for Dad!

With that in mind, here's what we like this week.

At Raley's you can cook Dad breakfast for free when you buy a $12.99 saute pan. Every Dad wants a saute pan, right? How about the breakfast? Bacon, eggs and English muffins free with pan purchase. Add some OJ for $3 and hash browns for another $3 and you've got a great Father's Day breakfast for less than $20.

If breakfast isn't Dad's favorite meal, how about tri tip roast for $2.99lb; spareribs for $1.99lb or crispy fried chicken for $9.99. Corn on the cob is 5/$2. A sampler tray of cheesecake is BOGO and brownies are $3.99.

Kellogg's cereal or bars are $1.99 a box when you buy 4; Sunnyside Farms fruit on the bottom cottage cheese is buy 2, get 1 free and Powerade is buy 10, get 5 free. A case of Crystal Geyser spring water is $3.49; Keebler cookies and crackers are $1.69 a box when you buy 4 or more and Raley's charcoal is BOGO.

In produce, personal size watermelons are 2/$5 2lbs of blueberries are $5.97 and tomatoes on the vine are $1.97lb.

Over at Safeway, the weekend sale (Friday-Monday) has $4 off Rancher's reserve beef; BOGO Hillshire Farm sausage or Ball Park franks; and a coupon for Kingsford charcoal. Other sale items include, Nabisco snack crackers for $1.88; burger or dog buns for $1.50; corn on the cob 8/$2 and Signature Cafe chicken wings for $6.99.

In the Deli, there's a Dad's Day meal deal: Ribs, salad or beans and a 2-liter Coke for $12.99. There's garlic bread in the bakery for $1.49 and Breyer's ice cream for $2.49.

Dasani, Arrowhead, Nestle or Aquafina water is $3.77 a case.

Boneless, skinless chicken breasts are $1.99lb; lean fround beef is $3.99lb and Jennie-O ground turkey is BOGO..Thomas' English muffins are BOGO, too.

In produce, berries and cantaloupe are BOGO; Roma tomatoes are $1 a pound.

In grocery, Sun Chips, Tostitos, Milano cookies and pillsbury cake mix are all BOGO.

Be sure to get your Dad's Day dessert on Friday because one of the $5 specials is an artisan whipped cream cake.

Last stop on the hunt for Dad specials is Save Mart where you'll want to hit the weekend sale. Top sirloin steaks are $2.47lb; peaches are 77-cents a pound and a carton of large eggs is free when you buy 2 jugs of Tropicana juice.

Blueberries and strawberries are BOGO; seedless grapes are $1.97lb; watermelon or Tuscan melons are $2.97 each and Fuji apples are $1.29lb.

Tri-tip roast is $2.97lb and pork spareribs are $1.97lb. If you want to splurge, fresh cooked lobster is $9.99lb. 

Newman's pasta sauce is $2 a jar; Sunny Select salsa is $1.99 and Oreos or Nutter Butters are 2/$5. Crystal Geyser is $3.33 for a case; Santa Cruz lemonade is BOGO.

In the bakery, Strawberry Bostons are $7.99; filled croissants are $1.99 and strawberry cream pie is $8.99.

Come back on Thursday for recipe ideas for Dad's Day.

June 7, 2011
The sun's out and we're shopping

Now, that's what we're talking about. We finally get to write about summer fruit - without mentioning the rain. We can focus on the BBQ and the patio umbrella, and put away the rain  umbrella. Summer - or maybe it's just spring - has arrived.

Here's what we like:

Raley's has boneless, skinless chicken breasts and thighs for $1.99lb; BOGO baby back ribs and Jennie-O ground turkey or Italian sausage for $3.99 a package.

Red cherries are $2.97lb; hot house tomatoes are 97-cents a pound; 2lbs of strawberries are $3.77 and corn on the cob is 5/$2. Baby Bella or white mushrooms are 2 packs for $3.

General Mills products (cereal, fruit snacks and cereal bars) are 2/$5. If you buy six, you get a free movie voucher. Coupons worth clippin' include a case of Aquafina water for $2.99; Gatorade for 78-cents; Marie Callenders dinners for $1.89 and 12-packs of 7-UP or A&W for $2.99.

Dreyer's Fruit Bars are 2/$6 and Skinny Cow ice cream treats are $3.99. Kozy Shack pudding is 2/$5.

If you haven't tried Calidad tortilla chips, you must. They are a bargain at $1.49 a bag.Ronzoni pasta is $1 and a giant jug of Minute Maid OJ is $3.99.

In the bakery, apple pie is $3.99 and croissants are buy 2, get 1 free.

Safeway's got that Mix & Match thing going again. Save 50 cents when you buy 8 or more products. This week's favorites include: Prego pasta sauce for $1.39; 7-UP and Pepsi for 79-cents; DelMonte diced tomatoes for 79 cents and a case of Arrowhead water for $3.49.

Summer produce has arrived with seedless grapes at 79-cents a pound; BOGO mangos and cartons of berries and personal-sized watermelon for $2.99.

The weekly, 4-day sale includes Lucky Charms for $1.88 a box; BOGO Buddig lunchmeat and fresh strawberry pie for $5.

Fresh Alaskan salmon is $7.99lb; Farmer John Bacon is BOGO and Saag's smoked sausage is $3.99.

Safeway apple juice is $1.99; Rosarita refries are $1 a can; and Hummus is BOGO in the deli. The Friday Only $5 specials include a pound of sliced turkey or Black Forest ham; Tide detergent and a 24-pack of Pepsi.

Save Mart has a  3-day weekend sale that has red seedless grapes for 77-cents a pound; beef backribs for $1.29lb; Ragu pasta sauce 4/$5 and Rice A Roni for 88 cents.

Fresh, whole Foster Farms chickens are 99-cents a pound; London broil is $2.49lb and ground turkey or turkey patties are BOGO.

In produce, Roma tomatoes are 47-cents a pound; peaches and nectarines are $1.97lb fresh green beans are $1.47lb and berries are 2/$5.

Minute Maid OJ is 2/$5; Sunny Select jugs of soda are 4/$5; apple juice is $1.79 and Martinelli's sparkling cider is $1.88 - time to stock up.

Chicken of the Sea solid white tuna is $1 a can; Sunnyside Farms bread is $1.59 a loaf and Barilla Pasta is $1 a box here, too. Quaker Quakes are 5/$5 (but you must buy 5); Newman's Own Dressing is $3 a bottle and Peet's coffee is $8.99. If you're clippin', Oscar Mayer bologna is $2.49; Farmer John ham steaks are $1.29 and Johnsonville chicken sausage is $2.49

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