Shop Cheap

Yield: 12 to 16 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons almond extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups (12 ounces) sour cream

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup finely chopped pecans

ICING:

3/4 cup confectioners' sugar

4-1/2 teaspoons water

1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

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A few words from Walmart

2009-11-18T21:20:46Z

After posting Wednesday's blog, Shop Cheap heard from Amelia Neufeld, media manager at Walmart stores. She wanted to spread the word about Walmart's $20 Thanksgiving meal. Here's what Amelia had to say:

Select Grade A turkeys are available for 40 cents per pound at Walmart. These gobblers are part of Walmart's $20 Thanksgiving menu guaranteeing family favorites will be on the dinner table this holiday season. Walmart's $20 Thanksgiving feast includes:

One 12-pound Grade A turkey

Three 11 to 15.5-ounce cans Green Giant vegetables

Two 14-ounce cans Ocean Spray cranberry sauce

Three 6-ounce boxes of Stove Top stuffing

One 5-pound bag of red potatoes

One 12-count package of Sara Lee dinner rolls

One 22-ounce pumpkin roll cake

Now, we're cookin'!

2009-11-17T21:18:25Z

This is it, shoppers. The prices you see this week will last until Thanksgiving. To steal a line from another holiday: It's time to make a list and check it twice!

Strapped for cash? No problem. You can feed your family (or one in need) on Thanksgiving for about $20 and change. Need examples? A frozen turkey costs less than $9 at Safeway and Raley's. At Safeway, you can add a pumpkin pie for $4.99; Brown 'n Serve rolls for $1.49; and frozen veggies for $1.88 a bag.

Variations on that theme can be found at Raley's, Save Mart and even Walmart, which has an ad in Wednesday's paper. No excuses. Let's get cookin'!

Here's the skinny on the sales and a reminder. Some stores change their hours for the holiday. Example: Raley's is closed on T-Day; open until 11 p.m. the night before. Most Safeway stores are open until 6 p.m. and most Save Mart stores set their own hours.

Looks like Raley's redesigned their ad this week. You can get the frozen bird for $7.87 or you can get a Raley's-brand fresh natural turkey for 89-cents a pound. If you have a big group coming, fresh pies in the bakery are $3.97 each when you buy 3. Green beans are 88-cents a pound; dinner rolls in the bakery are $1.99 a dozen and Russet potatoes are 3lbs. for 99-cents.

There's still time to order the complete ready-to-cook meals at either $49.99 or $99.99. Order online and get $5 off. For the vegetarians, there's a Butternut Squash ravioli dinner for $59.99.

And - this is a big one - R.W. Knudsen sparkling apple cider is $1.50 a bottle.

In the "other stuff" category, Tostitos chips are BOGO; Swanson's Chicken broth is 5/$3; Campbells cream of mushroom soup is 79-cents a can; Dole crushed pineapple is 79-cents a can; Del Monte veggies are 75-cents and Ocean Spray cranberry sauce is 4/$5. Sara Lee pies are $2.99; Dreyer's ice cream is $2.50; Bayview Farms ice cream is $1.99 and Good Earth teas are $2.50 a box.

A case of Arrowhead water is $3.50; 12-packs of Coke are $3 each when you buy 4.

In produce, fresh cranberries are $2.29lb.; yams are 79-cents a pound; and Fuji apples are $1.27lb.

And for all those day-after turkey sandwiches, be sure to clip the Best Foods coupon. Mayo for $1.99!

Heading over to Safeway, we find the frozen birds at $6.77, $7.77 and $8.77 depending on size and brand. If you'd rather go fresh, you'll pay 88-cents a pound. With that out of the way, you can focus on the rest of the meal. Fresh Express salads are BOGO; GreenLine green beans are BOGO and Safeway Brown 'n Serve rolls are $1.19. Yams are 79-cents a pound; McCormick gravy mixes are 99 cents and Stove Top stuffing is BOGO. If you want to splurge on dessert, Fresh Fruit Tarts in the bakery are $11.99.

If you need soda, you can get three, 2-liter jugs of 7-UP for $1. That's not $1 each, it's 3 for $1 if you shop 11/18-11/21. Martinelli's sparkling cider is $1.89 and cases of Arrowhead water are $3.99.

Lay's chips are BOGO; Nabisco crackers are $1.88 a box and Keebler Club or Town House crackers are $1.99 a box.

In produce, celery is 99-cents; fresh cranberries are $2.50 for a 12oz. bag and yellow onions are 99-cents a pound.

Dole pineapple chunks are $1 a can; Hunt's diced tomatoes are $1 each and Early California olives are 4/$5.

In the deli, the $5 Friday special is - believe it or not - Primo Taglio pan-roasted turkey or Black Forest Ham, I say, go for the ham!

This is your last chance to get that free turkey at Save Mart. (Remember, spend $99.99 in groceries and get a free bird.) If you'd rather go fresh, the Honeysuckle brand is 99-cents a pound. They also have the best price on the high-end Diestel Ranch free range birds at $1.99 a pound.

Other Thanksgiving items worth noting: apple or pumpkin pies in the bakery for $2.99; fresh dinner rolls at $2 a dozen; Swanson broth is BOGO; Ocean Spray cranberry sauce is 4/$5 and Campbell's gravy is 79-cents a can. Have you priced French's French Fried onions (the ones you use in Green Bean Casserole)? I was shocked to find them for more than $4 at Safeway. But at Save Mart this week, you can get them for $3 for a large can and Del Monte veggies at 69-cents a can.

Sunnyside Farms Brown 'n Serve dinner rolls are $1.29; Nabisco snack crackers are $1.68 a box and the Best Foods mayo coupon is good for $2.39 If you're planning a shrimp salad, cooked shrimp meat is $2.99lb.

A case of Aquafina drinking water is $3.99; 7-UP drinks are 79-cents (must buy 5) and Pepsi drinks are $1 for a 2-liter jug. Martinelli's Sparkling Cider is $2 a bottle.

In produce, celery is 47-cents a bunch; Fresh Express salads are BOGO, avocados are $1 each; green onions, radishes and cilantro are 50-cents a bunch. An 8-pound bag of Idaho potatoes is $2.99; fresh yams are 79-cents a pound and Ocean Spray fresh cranberries are $2.50 a bag.

Save Mart has a pretty Thanksgiving bouquet for $7.99.

Come back on Thursday for holiday dessert recipes.

Spice up Thanksgiving with special sides

2009-11-12T09:00:00Z

Need help creating some new side dishes to complement you Thanksgiving meal? Shop Cheap recipe researcher Sheila Kern has found some gems, including the classic Green Bean Casserole. Enjoy and come back next week for the best holiday desserts.

Broccoli with Sesame Seeds and Dried Red Pepper

Yield: 4 servings

Ingredients

3 tablespoons sesame seeds

3/4 teaspoon kosher salt

3/4 teaspoon dried crushed red pepper

1 1/4 pounds broccoli, cut into florets

1 tablespoon toasted sesame oil

Directions

Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.

Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.

Carrot Souffle With Pecan Topping

From www.nyt.com

Yield: 6 - 8 servings

1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan

2 pounds carrots, peeled

1 cup flour

1 cup sugar

1 teaspoon salt

4 large eggs

1 cup firmly packed light brown sugar

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 7-by-11-inch casserole. In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft. Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Puree. Spoon carrot mixture into casserole.

To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers. Sprinkle evenly over carrot mixture. Bake for about 45 minutes or until top is browned. Serve.

Classic Green Bean Casserole

From www.campbellkitchen.com

Serves: 6

Ingredients

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's French Fried Onions

Directions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.

For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.

To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.

For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.

For Golden Green Bean Casserole, substitute Campbell's Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Gruyere Scalloped Potatoes

From www.raleys.com

Yield: 6 - 8 servings

Ingredients

4 large russet potatoes, peeled and sliced

2 cups shredded Gruyere cheese

3/4 cup cream

3/4 cup chicken broth

2 tbsp. Dijon mustard

2 tbsp. butter, melted

1-1/2 tbsp. flour

1/2 tsp. marjoram

1/2 tsp. dill

1/4 tsp. salt

Freshly ground pepper to taste

Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil and cook for 5 to 7 minutes or until tender outside, but slightly firm inside. Drain well and set aside. Preheat oven to 375°F and butter an 8- or 9-inch glass baking dish. Place half of the potatoes in the dish and sprinkle with half of the cheese. Repeat layers. Whisk together remaining ingredients and pour over potatoes. Bake for 50 to 60 minutes or until potatoes are tender when pierced with a fork. (Tent loosely with foil if potatoes brown too quickly.)

Candied Sweet Potatoes

From www.ncsweetpotatoes.com

Ingredients

6 medium Sweet potatoes, cooked and sliced

1/2 cup dark corn syrup

1/4 cup brown sugar

1/4 cup butter or margarine

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Directions

Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter or margarine in pats on top of sweet potatoes. Place in 350 degree F. oven and cook for approximately 20-30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.

Smashed Sweet Potatoes

Show: Barefoot Contessa Episode: The Holiday Meal

Ingredients

4 pounds sweet potatoes (about 6 large)

1/2 cup orange juice

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 cup light brown sugar

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

Two weeks until T-Day, shoppers

2009-11-10T21:24:52Z

Yep. Saved 44% at Safeway last weekend. Got the $10 coupon for Kohl's; free bacon, eggs and OJ, too. If you don't believe me, ask my Mom. She was there!

This week the Safeway deals aren't quite as good but...avocado is 2/$1; blueberries and blackberries are BOGO and you can get a frozen turkey for $6.77. And I hope they are giving away free samples of the Pumpkin Chocolate Ganache pie because it sure sounds good. Price is $9.99 each.

The weekend (Saturday&Sunday) sales include Tostitos chips for $1.69lb; Quaker instant oatmeal for $1.50 a box; Ball Park Franks or Hillshire Farm smoked sausage for $1.99 (Safeway buns are 99-cents) and Gala apples for 79-cents a pound.

London broil is $1.79lb. (Remember, with the broil you can cut it up in stew or slice it for fajitas, too.) Safeway is advertising cooked shrimpmeat for $3.99 a pound but be forewarned, that's in a 2-lb. bag. If you want less that that, it's $4.99lb.

In produce, California oranges and Texas red grapefruit are 79-cents a pound; pears are 99-cents a pound and seedless grapes are $1.99lb.

If you want to stock up on 7-UP or Pepsi, a 2-liter jug is 88-cents. Making green bean casserole on Thanksgiving? Green Giant canned veggies are 49-cents each. Or, clip the coupon and get Birds Eye Steamfresh or C&W frozen veggies 4/$5.

Cases of Safeway brand drinking water are $3.49; Aquafina is $3.99.

All the ingredients for an easy Mexican meal are on sale: Fresh ground beef is $2.29-lb.; Mission tortillas are $1.99; Rosarita refries and Safeway diced tomatoes are $1 a can; olives and diced chilis are 99-cents each; Safeway corn taco shells are $1 a box and Fresh Express shreds are $1.50 a bag. Looks like milk is back up to $2.49 a gallon (when you buy 2).

The Friday only $5 special is oven roasted turkey breast; Signature Cafe soups are still $3.99 and cole slaw is $2.49-lb.

Inside the small Safeway ad, check out the Primo Taglio Mozzarella rolls for $4.99. Slice it up on crackers, add a bit of basil. Hello, tasty appetizer.

Raley's is once again advertising its Holiday Dinners, which range in price from the top-of-the-line meal at $99.99 (serves 12) to the deluxe turkey dinner, which serves 8-10. In between, there's Butternut Squash Ravioli ($59.99); glazed ham ($59.99); and Prime Rib ($79.99). You pick up these meals on the Tuesday or Wednesday before Thanksgiving and just follow the simple instructions. Order online and save $5.

This week, Raley's has cross rib roast for $1.87lb. Here's an interesting deal: Get 4 Progresso soups free when you buy 2 cartons of broth. That works out to $6.50 for the broth and the soup. But one carton of Imagine organic broth is $2. A case of R-Everyday drinking water is $2.99. And be sure to check out the Michelina's frozen meals for $1 each.

Some of our favorite crackers are on sale. Cheeze-It; Wheatables and All-Bran multi-grain are $1.69 a box. Wellington water crackers are $2 a box and Keebler grahams are $1.99. Skippy peanut butter is $1.59 a jar. In frozen foods, DiGiorno pizzas are $3.99; Marie Callender's pot pies are $2.79 and Krusteaz Healthy pancakes, waffles or French toast are $2.49.

In produce, large Hass avocados are BOGO a 3-lb. bag of Clementines is $3.99 and apples for baking are $1.29-lb. Stock up on Knudsen sparkling cider. It's $1.50 a bottle!

Want a free turkey? Shop Save Mart and purchase $99.99 in groceries. Save Mart also has heat-and-serve Thanksgiving meals. The complete Butterball turkey dinner costs $49.99 and includes all the trimmings, plus dinner rolls and pumpkin pie. Don't know who eats ham on Thanksgiving but a complete ham dinner is also $49.99.

This week's specials include lean ground beef for $1.99-lb; boneless London broil for $2.49-lb. and Master Catch cooked prawns in a 2-lb bag are $4.99-lb.

Kellogg's cereals are $1.25 a box when you buy 4; Coke products in the 12-pack are buy 2, get 2 free with coupon and Arrowhead Spring water is $3.99 a case.

Sunshine, Keebler or Kellogg's crackers are $1.67 a box; Dreyer's ice cream is $3 and Sunnyside Farms Premium egg nog is $1.50.

In the Save Mart deli, you'll find chicken tenders for $4.99 a pound and maple pecan sweet potato salad for $3.99-lb. Bakery turnovers and mini cream pies are 2/$5..

Save Mart produce is always plentiful and reasonable. This week there's oranges for 47-cents a pound; seedless grapes are $1.97-lb; the green onion, radish, cilantro trio is 3/99-cents and berries are 2/$5. Get your potatoes this week. A 5-lb. bag is $1.99; Roma tomatoes are 99-cents a pound and Taylor Farms complete salad kits are 2/$5.

Come back on Thursday for our Thanksgiving side dish recipes.

Thanksgiving recipes, week one: The appetizers

2009-11-05T09:00:00Z

With three weeks until T-Day, we decided to go all Thanksgiving until then. So deep in the Shop Cheap Kitchen we find recipe researcher Sheila Kern coming up with ideas that will make your holiday simple and simply delicious. This week we give you appetizers. Followed by side dishes on Nov. 12; desserts on Nov. 19; and leftovers on Nov. 26, which is Thanksgiving Day. Enjoy!

Cranberry Cocktail Meatballs

Yield: 4 to 5 dozen meatballs, depending on the size

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

Ingredients

2 pounds ground beef

1 cup corn flake crumbs

2 eggs

1/4 cup chopped, fresh parsley

1/3 cup ketchup

1/4 cup minced onions

2 tablespoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce

12 ounces chili sauce

1 tablespoon brown sugar, firmly packed

2 teaspoons lemon juice

Preparation

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.

Mushroom-Garlic Cream Tartlets

From www.pillsbury.com

Makes 24 tartlets

Ingredients

2 tablespoons butter or margarine

1 package (8 oz) fresh mushrooms, finely chopped

1 tablespoon all-purpose flour

1 tablespoon finely chopped onion

2 cloves garlic, finely chopped

1/2 cup whipping cream

1/4 cup grated Parmesan cheese

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 tablespoons chopped fresh parsley

Directions

Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.

If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.

Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Spiced Nuts

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004

Show: Emeril Live Episode: Going Nuts

Ingredients

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

Mix spices and reserve

Directions

Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Artichoke Dip With Roasted Red Peppers

Ingredients:

1 cup mayonnaise

1 cup grated Parmesan cheese

1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated

1/8 teaspoon garlic powder

1/8 teaspoon onion powder, optional

1/4 cup minced roasted red pepper

Preparation:

Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.

Herb and Garlic Goat Cheese Dip

From www.wholefoods.com

Makes about 1 1/4 cups

Serve this fresh herbed twist on goat cheese with crisp endive leaves, carrot sticks, crackers or tortilla chips for dipping.

Ingredients

5 ounces fresh goat cheese

2/3 cup low-fat sour cream

3 green onions (white and most of green part), chopped

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 large or 2 small garlic cloves

Sea salt and freshly ground black pepper

Directions

Combine goat cheese and sour cream thoroughly with a whisk or food processor. Stir in remaining ingredients by hand. Let flavors blend in refrigerator for several hours (or overnight) before serving. Taste and adjust seasoning with salt and pepper before serving..

It's time to start talking turkey

2009-11-03T21:39:11Z

Our local grocery stores are serious about sales this week. Safeway has free breakfast coupons and Kohl's Rewards. Save Mart will give you a free turkey when you spend $99.99 or more and Raley's is making it easy to host Thanksgiving dinner with holiday meals for every taste and price range.

Here's the skinny:

Safeway is taking a page from Raley's playbook by offering free breakfast items (eggs, bacon, OJ and English muffins) when you purchase $50 in groceries on Saturday and Sunday. Safeway also has teamed up with Kohl's from Nov. 4-8. For every $50 you spend on groceries, you get a $10 Kohl's reward card.

And there's no reason not to have turkey with prices as low as $6.77 for a frozen bird (with $20 minimum purchase).

But before we sit down for Thanksgiving dinner, there's this week to consider. Safeway has fresh Eating Right boneless, skinless chicken breasts, thighs or combo pack for $1.97lb; whole boneless top sirloin is $1.99lb. (and Safeway butchers will "gladly slice it for free," the ad says) and whole Foster Farms chickens are 99-cents a pound. Nathan's Famous beef franks, Evergood smoked sausage and Farmer John sliced bacon are all BOGO.

Betty Crocker cake mix or frosting is buy 2 get 3 free; Cheez-It or Keebler Chips deluxe are BOGO. Progresso 100% natural broth is BOGO, too. Spend $25 on basics like Safeway granulated sugar; Bush's beans, Lipton Onion soup & Dip Mix; Gold medal flour, etc., and get a $5 reward coupon.

And the hits just keep on coming!

Jumbo pomegranates are BOGO; green or white asparagus is 99-cents a pound; tomatoes on the vine are 79-cents a pound; red bell peppers are $1.99lb; Eating Right baby carrots are BOGO and raspberries or blackberries are 2/$6.

Safeway butter top breads are $1.29 a loaf; Ruffles potato chips are $1.88 a bag and be sure to clip the coupon for Thomas' Mix'n'Match sale. English muffins or bagels are $1.99 a pack. Artisan breads are 25% off in the bakery and Lucerne natural cheese slices are $2.99.

In the deli, the $5 Friday special is meatloaf or BBQ pork loin. Signature Cafe soups are still $3.99 and the deli chicken salad is $4.99lb.

Save Mart is giving away the free birds when you spend $99.99 in a single purchase. You can get started with New York steak in the Max Pak for $2.99lb; whole Foster Farms young chicken for 99-cents a pound and Master Cut premium pork chops are $1.99lb.

Guerrero white or yellow corn tortillas are $1.49 a package; Sunnyside Farms bread is $1.50 a loaf; Earth Grains 100% natural breads are $1.99 a loaf and S&W beans are $1 a can.

In produce, large Russet baking potatoes are 19-cents a pound; Pacific Coast salads are 2/$4; Driscoll's raspberries or blueberries are 2/$5; large oranges are 69-cents a pound and a 4-pack of avocado is $2.49 a bag.

12-packs of Coke products are buy 2, get 2 free; and a large container of Folgers coffee is $6.88. Gatorade is $1 a bottle.

Sunnyside Farms natural sliced cheese is $2.50 a pack; Thomas English muffins or bagels are $1.99 a pack.

Raley's is the first store out of the gate with Thanksgiving dinners. You can choose from the premium turkey dinner; butternut squash ravioli squash dinner; ham or prime rib dinners. Prices range from $99.99 for the entire meal to $49.99. If you order online, you save $5 per order.

This week, Raley's has boneless, skinless chicken breasts for $1.77lb; cross rib roast for $2.99lb and natural ground beef - 90% lean - for $3.99lb.

12-packs of 7-UP and A&W are 4/$10; a case of Crystal Geyser spring water is $3.33 and liters of Pepsi products are 88-cents each - when you buy 4. Gatorade is $1.

Fuji apples are 99-cents a pound; Russett potatoes are 3lbs for 99-cents; blueberries are back at $3 a carton and Bartlett pears are 99-cents a pound. Large Hass avocados are $1 each and a 3lb. bag of organic yams or sweet potatoes is $3.49 each.

Yoplait yogurt is 50-cents a carton (when you buy 10); a dozen extra large eggs is $1.59; a 32oz. container of Sunnyside Farms cottage cheese is $3.99 and Sunnyside ice cream (the pumpkin pie flavor has arrived) is $2.69.

Oroweat whole wheat bread is $1.99 a loaf; Pillsbury cinnamon rolls are $2.50 and Chicken of the Sea white Albacore tuna is 99-cents.

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

Halloween recipes won't scare off the guests

2009-10-29T08:01:00Z

Got a work event or a neighborhood party that calls for Halloween-themed treats? Shop Cheap recipe researcher Sheila Kern to the rescue. These recipes have all the ingredients to create the perfect appetizer or dessert for your Ghoulish Gathering. Enjoy and Happy Haunting.

Harvest Pumpkin Dip Recipe

Yield: 3-1/2 cups/28 servings

Ingredients

1 package (8 ounces) cream cheese, softened

2 cups confectioners' sugar

1 can (15 ounces) solid-pack pumpkin

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

Apple and pear slices

Directions

In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers.

Chocolate Chip Pumpkin Cake Recipe

Yield: 12 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounces) solid-pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 ounces unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Carrot Fingers and Ranch Dressing

Yield: 6 - 8 servings

Ingredients

1 bag peeled baby carrots

1 cup sliced almonds

Cream cheese

Bottled ranch dressing

Directions

Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot "finger". Repeat until all carrots are finished.

Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Candy Corn Bark

From www.allrecipes.com

Yield: 20 servings

Ingredients

16 Halloween-colored chocolate sandwich cookies, chopped

1 1/2 cups broken small pretzels

1/3 cup raisins

1 1/2 pounds white chocolate, broken into squares

2 cups candy corn

orange and brown sprinkles

Directions

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Brownie Pizza Recipe

Ingredients

1 package brownie mix (21-ounce)

2 tablespoons flour

1/3 cup water

1/4 cup vegetable oil

1 egg

1/2 cup chocolate chips

1/2 cup candy coated peanut butter candies

1 cup mini marshmallows

1/2 cup butterscotch ice cream topping

Directions

Preheat oven to 350°. Spray a 12-inch pizza pan with cooking spray.

In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat with a wooden spoon for about 1 minute. Stir in chocolate chips. Spread batter in the pan and sprinkle with the candy coated peanut butter candies. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel or butterscotch ice cream topping. Slice into wedges when cool.

Jack-o-Lantern Cheese Ball

Ingredients

2 cups shredded Cheddar cheese

1/4 cup pumpkin puree

1/4 cup pineapple or apricot preserves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 large pretzel rod, broken in half

4 ounces cream cheese, softened

dark rye bread

red pepper

black olive slices

crackers

Directions

Combine Cheddar and cream cheeses, pumpkin, preserves and spices in medium bowl; beat until smooth. Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape. Shape mixture into round pumpkin, place on serving plate.Using a knife, cut shallow vertical lines down pumpkin. Place pretzel rod in top for stem. Cut rye bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Serve with assorted crackers.

Deluxe Halloween Mud Bars

From www.verybestbaking.com

Yield: 36 bars

Ingredients

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

1/2 cup chopped walnuts

Halloween candy corn

Directions

Preheat oven to 375° F. Grease 9-inch-square baking pan.

Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.

Bake for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Scaring up some bargains

2009-10-27T22:18:02Z

We all know that this is the week when Ghouls just want to have fun. So don't go out and plan any elaborate meals until after Saturday. Until then, let's just scare up some bargains.

Save Mart has it going on this week with fresh pork spareibs for $1.39lb. Nothing like sticky fingers before Trick'or'Treating! If you don't want to cook, check out their 16-piece deli fried chicken for $9.99 and some garlic bread ($1.99) from the bakery. Potato, macaroni or cole slaw salad is also $1.99 in the deli.

Cut of the week in the butcher block is London broil for $1.99lb; a whole Farmland smoked ham is $5.99 and Moran's lean ground beef is $1.59lb. in the Max Pak. Fresh whole Keta salmon is $2.99. Gallo Salame is $3.99 - that's $2 less than most stores. Oscar Mayer products are BOGO.

Large Sunnyside Farms eggs are $1.99 for 18; ice cream or sherbet is $2.89 and Minute Maid drinks are 4/$5. Coke products in the 12-can fridge pack are buy 2, get 2 free; Doritos tortilla chips and Foster Farms original corn dogs are BOGO..

It's time for Martinelli's sparkling cider and it's on sale for $2 a bottle. Bohemian Hearth breads are $1.89 a loaf and Campbell's condensed soups are $1 a can.

You can get all your cupcake needs in the bakery. A dozen decorated delights are $4.99.

Produce has avocado for 50-cents each; Roma tomatoes are 47-cents a pound and Fresh Express spinach is 99-cents a bag. A 3-lb. bag of Fuji apples is $2.50; persimmons are $1 each and raspberries are 2/$5. Just to counter the sugar, you might want to pick up some baby carrots for $1 a bag or an entire veggie tray for $4.99.

Raley's is making it easy on the cook this week with Take & Bake pizza 2/$10; Prospector's slow cooked ribs for $7.99 and a delicious-looking brownie cake is $3.99.

If you're thinking seafood, fresh Venus clams are $2.99lb. and cooked shrimpmeat is $4.99lb.

12-packs of Coke are buy 2, get 2 free at Raley's, too. Arrowhead water is $3.99 for a case + 4 extra bottles and gallon jugs of Arizona tea is $2.99. EarthGrains 100% natural bread is $1.99 a loaf; S&W Beans are 89-cents a can and Maruchan Yakisoba noodles are 89-cents each.

In produce, avocados are 77-cents each; red or golden delicious apples are 67-cents a pound and large hot-house tomatoes are $1.97lb. Raley's veggie tray is $4.99 and two-pound bags of baby carrots are $1.99.

In the bakery, you'll find decorated Halloween cakes for $12.99 and pumpkin sugar cookies for $3.99. Pints of Ben & Jerry's are 2/$5.

Want a tasty treat for the kids before they hit the streets on Halloween? Safeway Signature soups are $3.99 and the $5 Friday Special (which extends into Saturday and Sunday this week) is Signature Cafe pizza, 5 cheese or pepperoni. Or, instead of the pizza, grab the two dozen cooked chicken wings in the deli for $5.99 with coupon.

Produce BOGOs include personal-size watermelon and Fresh Express salad blends. Golden pineapple is $1.99 each and Fuji apples are 79-cents a pound. Kiwi fruit is 3/$1; celery is $1.50 a bunch and red, white or yellow potatoes are 99-cents a pound.

Johnsonville smoked sausage or bratwurst and Tyson fully cooked entrees are BOGO.

In the must-buy-3 to get the savings category, Honey Bunches of Oats are $1.99 a box and Barilla pasta sauce is $1.99 a jar. Dasani water is $3.99 for a case; Refreshe water is $3.37 a case and bottles of Coke and Pepsi are 88-cents each, when you buy 4.

In the bakery, a dozen Halloween cupcakes are $4.99 and the Monster cupcake or cake is $12.99. If you like Claim Jumper pies, clip the coupon and save $1.

Come back Thursday for special Halloween recipes from the Shop Cheap kitchen.

Help for the cook

2009-10-22T08:00:10Z

What's cooking? How about cross rib roast (on sale at Raley's and Safeway), chicken (Save Mart and Safeway); soups, sausages and apple strudel. Researcher Sheila Kern scours The Shop Cheap Kitchen for recipes that will help you plan your week. Enjoy!

Cross Rib Roast

From www.recipezaar.com

Serves 4 -6

Ingredients

2 lbs cross-rib roasts

2 tablespoons balsamic vinegar

2 tablespoons minced garlic

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon salt

1 teaspoon pepper

1 tablespoon olive oil

Directions

Brush roast with balsamic vinegar.

Make a paste with remaining ingredients and apply to meat.

Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Dijon Herb Cross Rib Roast

From www.raleys.com

Servings: 8-10

Ingredients

1 (6-lb.) USDA Choice Beef cross rib roast

1/2 cup Dijon mustard

2 tbsp. butter, softened

1 tbsp. coarse black pepper

1/2 tbsp. each: basil, rosemary, sage and thyme

Directions

Prep time: 10 minutes, Cook time: 2 to 3 hours

Preheat oven to 350ºF. Place roast, fat side up, in a large shallow baking pan. Stir together the remaining ingredients and spread over the top and sides of roast. Insert an oven-proof meat thermometer so the tip is in the center of the roast. Cook for 2 to 3 hours or until meat thermometer reaches 135°F for medium-rare or 150°F for medium. Remove from oven and let stand for 10 minutes before carving.

Crockpot Smoked Sausages With Potatoes and Cabbage

Serves 4 to 6

Ingredients

2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick

1 tablespoon butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried leaf thyme

1 medium onion, halved, sliced

1/2 small cabbage, coarsely chopped or shredded

6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite

1/2 cup apple juice

2 teaspoons cider vinegar

Directions

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.

Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Slow Cooker Creole Black Beans and Sausage

From www.allrecipes.com

Servings: 10

Ingredients

2 pounds smoked sausage, cut into 1 inch slices

3 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 1/2 cups chopped green pepper

1 cup water

1 (8 ounce) can tomato sauce

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon chicken bouillon granules

1 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 bay leaves

Directions

Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.

Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

Corn and Wild Rice Soup with Smoked Sausage

Bon Appetit | November 1995

Ingredients

12 1/2 cups (or more) canned low-salt chicken broth

1 1/4 cups wild rice (about 7 1/2 ounces)

6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed

2 tablespoons vegetable oil

10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes

3 carrots, peeled, diced

2 medium onions, chopped

1 1/2 cups half and half

Chopped fresh chives or parsley

Directions

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Cranberry Dijon Chicken Leg Quarters Recipe

From www.cdkitchen.com

Serves: 4

Ingredients

1 family pack leg quarters (any type chicken cuts)

1 can whole berry cranberry sauce

1 packet onion soup mix

1 bottle French dressing

2 tablespoons Dijon mustard

Directions

Preheat oven to 350°F.

Mix all ingredients except chicken in medium -large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.

Bake uncovered for 35-60 minutes (depending on choice of chicken cuts - about 60 minutes for leg quarters) occasionally spoon-basting with mixture. Chicken is done when liquid runs clear or meat flakes with the twist of a fork.

Great served over mashed potatoes with side of green beans.

Marinated Grilled Chicken Legs

From www.cookinglight.com

Yield: 4 servings

Ingredients

1 cup fresh orange juice

2 tablespoons fresh lemon juice

4 teaspoons low-sodium soy sauce

1 tablespoon dry sherry

1 1/2 teaspoons bottled minced garlic

1 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons basil oil

1 teaspoon onion powder

1 teaspoon dark sesame oil

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

8 chicken drumsticks (about 2 1/4 pounds), skinned

Cooking spray

Green onion strips (optional)

Directions

Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

Apple Strudel

From www.recipes.pauladeen.com

Ingredients

Apple Strudel:

1/4 cup bourbon or apple juice

1/2 cup golden raisins

2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced

1/2 lemon, juiced

1 tablespoon lemon zest, finely chopped

1 teaspoon ground cinnamon, plus more for sprinkling

1/2 cup brown sugar, packed

1/2 cup crushed shortbread cookies

1/4 cup chopped pecans

2 tablespoons butter, cut into pieces

5 sheets phyllo dough from 1 pound package of frozen dough

2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed

1 tablespoon granulated sugar

Confectioners' sugar

Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Farmhouse Butternut Squash Soup

Yield: Makes 6 (first course) servings

Ingredients

4 bacon slices

4 large garlic cloves, chopped

1 teaspoon caraway seeds

2 pounds butternut squash, peeled, seeded, and chopped

1/2 pounds carrots, chopped

1 Granny Smith apple, peeled, cored, and chopped

3 thyme sprigs

2 Turkish bay leaves or 1 California

3 1/2 cups reduced-sodium chicken broth

2 cups water

1 to 1 1/2 teaspoons cider vinegar

Directions

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Puree about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Cranberry-Apple Crumble Pie

From www.nytimes.com

Yield: 6 to 8 servings

Ingredients

Pastry for one crust, nine-inch pie

4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks

2 cups cranberries

3/4 cup oat bran

1 1/3 cups dark brown sugar, packed

1 teaspoon cinnamon

6 tablespoons soft unsalted butter

1/4 cup chopped pecans

Whipped cream or vanilla ice cream

Directions

Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.

Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.

Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.

Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.

BOGO or typo....pumpkins are big and plentiful

2009-10-20T19:31:31Z

Shop Cheap will let you decide if the fine print in the Safeway ad is a typo or a big honkin' pumpkin. On Saturday and Sunday you can get BOGO Halloween pumpkins at the store. In the fine print it says: Save up to $49.99 on 2. Tell me if you find that $50 pumpkin!!!

In addition to all the pumpkins - 3 for $9.99 at Save Mart and 2/$6 at Raley's - there's lots of other bargains this week. Here's the rundown:

Raley's has "Family Meal Deals" that will save you money. Get three free items (5lbs of potatoes; Fresh Express salad in the bag and a loaf of french bread) when you buy a cross rib or boneless chuck roast at $2.97lb. Buy a package of R Everyday split chicken breasts for $1.97lb and get a pack of Farmhouse rice or pasta; the same salad and bread. Add asparagus at $1.97lb and your meal is complete.

Other good stuff at Raley's this week includes Sunnyside orange or ruby red grapefruit juice for $1.99; Aquafina drinking water for $3.99 a case and Campbell's chunky soup 2/$3. Why is it when people talk about "comfort food" no one says "Tater Tots"? If the mere mention of "Tots" makes you want to go out and get a bag, the Ore-Ida brand $2.99 a bag.

In the weekend coupon dept., Raley's has Friday & Saturday specials that include Tide Laundry Detergent for $8.99; Red Baron or Freschetta pizza for $2.79; 2-liter Pepsi for 88 cents; Bar-S sliced bacon 2/$5; gallon jugs of Crystal Geyser Spring water for 78-cents; Hillshire Farm lunchmeat 2/$6 and large artichokes for 97-cents each.

Barilla pasta is 99-cents a box; Campbell's soups are $1 a can; Kettle chips are BOGO. Raley's 99-cent sale includes Steamfresh veggies; Balance bars; gatorade and 7-Up; Hunt's diced tomatoes; Softsoap, Renuzit air freshener and Kleenex. On the Halloween candy aisle, Nestle fun size (isn't all candy fun size?) bags are $1.99.

In produce, those Holiday grapes are back at $1.77lb; green onion, radishes or cilantro are 50-cents a bunch; pears are 97-cents a pound and organic Fujis are $1.49lb

If you are hungry for steak, head over to Save Mart for whole boneless ribeyes at $4.99lb. They will even cut and wrap your purchase. Foster Farms chicken leg quarters in the Max Pak are 69-cents a pound and tri tip or petite sirloin steaks are $2.99lb. If you want to serve shirmp cocktail with those steaks, cooked shrimp meat is $3.99lb.

In the bread dept., Nature's Pride is $1.99 a loaf; Sara Lee is $1.99 a loaf and Sunnyside Farms whole grain white bread is $1.79. Laura Scudder's BBQ or dip chips are $1.99 for a double bag and Doritos are the same.

If you have the cough, Halls Cough Drops are 99-cents a bag and Theraflu is $3.99. Think we'd all be smart to stock up.

In produce, check out the Cameo apples for $1.29lb; pears for 97-cents a pound and sweet red bell peppers for 99-cents a pound. And remember those pumpkins 3/$9.99.

In the bakery, Save Mart has the cutest "Pumpkin Face" cakes for $5.99; a dozen Halloween cupcakes is $4.99. In the deli, you can get their Rotisserie chicken for $5.99 on Friday, Saturday and Sunday. Otherwise, it's $6.99

Over at Safeway, we're still hoping that pumpkin BOGO (save up to $49.99 on two) is a Boo Boo. But there are other deals that we won't question. Boneless cross rib roast is $1.89lb; pot roast is $1.99lb and round tip (just what is a round tip?) roast is $2.29lb. Whole Foster Farms chickens are 77-cents a pound and pork chops are $1.49lb. If you are wanting to celebrate Oktoberfest, all kinds of sausages are on sale. John Morrell smoked sausage is 99-cents a pound; Hillshire Farm smokes sausages are $1.99 a package and Johnsonville brats are $2.99 a package. If you want to go upscale, Aidell's gourmet sausage is $4.99 a package.

Safeway also has all the ingredients for that lunch classic - soup and grilled cheese. Safeway butter top breads are $2 a loaf; Campbell's chicken noodle or tomato soups are 60-cents each and Kraft singles are 2/$4. Update the classic grilled cheese with a slice of tomato.

The Saturday/Sunday sale at Safeway (what happened to the 72-hour sale?) includes those BOGO pumpkins; Oroweat English muffins or whole wheat breads for $1.99; Nabisco snack crackers for $1.47 a box and Golden Grain pasts, Knorr or Lipton sides and Chef Boyardee canned pasta for 79-cents.

Hormel bacon is BOGO. Be sure to clip the coupon for 18-count large eggs for only $1.49 and Simply Orange juice or lemonade for $1.99.

In produce, raspberries are BOGO; Granny Smith or Delicious apples are 69-cents a pound; bagged salads are $1 each and avocados are also $1 each. In fact lots of the items are $1, including eggplant, bags of baby carrots, leaf lettuce and Odwalla food bars. For $1 a pound, you can get zucchini or yellow neck squash; black plums and green bell pepper.

In the deli, the $5 Friday special is the Signature Cafe whole roasted chicken. Add cole slaw for $2.49lb or a Signature Cafe spinach salad for $4.49 and you have a great meal.

In the bakery, a dozen decorated cupcakes is $4.99 and a "monster" cupcake cake is $12.99.

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

Recipes give you a taste of fall

2009-10-15T08:00:00Z

In the Shop Cheap Kitchen this week, we wanted to give you the flavor of fall so recipe reseacher Sheila Kern has soup, salad and muffin recipes that cover everything from broccoli to pumpkin to avocado. Enjoy!

Fresh Broccoli Salad Recipe

Yields: 6 servings

Ingredients

3/4 pound chopped fresh broccoli

1 small green apple, chopped

1/2 cup chopped red onion

3 tablespoons real bacon bits

1/2 cup ranch salad dressing

4-1/2 teaspoons sugar

Directions

In a large bowl, combine the broccoli, apple, onion and bacon. In a small bowl, combine salad dressing and sugar. Pour over broccoli mixture; toss to coat.

Broccoli Cheese Soup

Serves 8

Ingredients:

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

2 cups sliced onions

5 tablespoons butter or margarine

7 cups chicken broth, divided

1 teaspoon dried leaf oregano, crumbled

1/4 cup flour

2 tablespoons Dijon mustard

1/8 teaspoon pepper

1 cup milk

2 cups shredded sharp Cheddar cheese

Preparation:

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.

Chunky White Bean-Avocado Dip

Yield: 4 servings

Ingredients

2 ripe Hass avocados, pitted and peeled

1/2 cup drained canned white beans

2 cloves garlic, minced

1/4 cup chopped fresh cilantro leaves

2 teaspoons fresh lime juice

Salt and ground black pepper

Directions

In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.

Avocado Basil Dressing

From www.nyt.com

Adapted from "How to Cook Everything," by Mark Bittman (Wiley, 2008)

Yield: About 1 cup

Ingredients

1 avocado

1/2 cup fresh basil leaves

1 clove garlic

Juice of one or more limes

1/4 cup olive oil

Salt and freshly ground pepper

Directions

Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.

Roasted Pumpkin with Shallots

From www.countryliving.com

Serves 8

Ingredients

1 (3-pound) pumpkin, seeded and cut into 8 wedges

6 large shallots, peeled and quartered

6 cloves garlic, thinly sliced

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh oregano

1 tablespoon sliced, fresh sage leaves

2 teaspoons kosher salt

1 teaspoon coarse-ground pepper

Directions

Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.

Fresh Pumpkin Soup

Published in Light & Tasty October/November 2001

Yield: 9 servings (about 2 quarts)

Ingredients

8 cups chopped fresh pumpkin (about 3 pounds)

4 cups chicken broth

3 small tart apples, peeled and chopped

1 medium onion, chopped

2 tablespoons lemon juice

2 teaspoons minced fresh gingerroot

2 garlic cloves, minced

1/2 teaspoon salt

Toasted pumpkin seeds:

1/2 cup fresh pumpkin seeds

1 teaspoon canola oil

1/8 teaspoon salt

Directions

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.

Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.

Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

From www.thepioneerwoman.com

Yield: 12 muffins

Ingredients

Muffins:

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 heaping cup pumpkin puree (fresh or canned)

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/2 cup golden raisins (optional!)

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan--batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter

4 ounces cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Free pumpkins and more at the store

2009-10-13T21:55:13Z

It's Fall and we have to start acting like it. Put away the shorts and sandals. Start thinking pumpkins and apples and little, scary things that go bump in the night.

A free pumpkin sounds good this time of year. And that's what you will get this Saturday at Raley's if you spend $25 or more on groceries.

Need ideas on how to spend that $25? Here goes: How about a pasta dinner for less than $10? Raley's is having a special on all the fixin's. Ground beef is $1.67lb; pasta is 99-cents; sauce is 2/$3 and garlic bread in the bakery is $1.59 a loaf. Another great deal - at all stores - is avocado. At Raley's large Hass avocados are BOGO. Other produce specials include large Russett potatoes at 3lbs for 99-cents; vine-ripe tomatoes at $1.27lb and leaf letuce for 99-cents a head.

A case of Crystal Geyser drinking water is $3.33; a dozen large eggs is $1.49 and Sunnyside ice cream is $2.69.

Liters of Coke are 98-cents when you buy 3 and Michelina's frozen entrees are 99-cents each. To top it off, Desserts for Two are BOGO, so you can invite friends.

Save Mart is celebrating Oktoberfest with pork loin chops for $1.17lb; London broil for $1.77lb and Johnsonville brats for $2.99. In produce, large pumpkins are $3.33 each; red, seedless grapes are 97-cents a pound; Fuji apples are 69-cents a pound and medium Hass avocados are $1 each. Vine-ripened tomatoes are 99-cents a pound; Driscoll's berries are 2/$5 and green onions, cilantro or radishes are 2/$1. Boneless, skinless chicken breasts are $1.99lb in the Max Pak..

Be sure to clip the coupons for Angel Soft tissue or Sparkle paper towels ($3 off your total grocery bill). A 12-pack of Coke is $2.99 with coupon.

Sunnyside Farms bread - white or wheat - is $1.50 a loaf; liters of orange Crush, Sierra Mist or Mug root beer are $1 each; and Thomas' English muffins are BOGO. General Mills cereals are $2 a box and Keebler cookies are $1.99 a package.

A case of Arrowhead Spring water is $3.99; and Tropicana less sugar orange juice is $2.50.

In the deli, you'll find chicken tenders for $3.99lb and potato, macaroni or coleslaw salads for $1.99lb. A 32oz. container of Sunnyside Farms cottage cheese is $3.29 and 5-oz. cups of parmesean is $2.50.

For an easy, fun treat, check out the recipe for "Ice Cream SandWitches" on the back page of the Save Mart ad.

Safeway is bringing it home this week with whole tip roast for $2.47lb; fresh broccoli for 69-cents a pound and seedless grapes for 99-cents a pound. Cheerios and Cocoa Puffs are $1.67 a box. And check out the dollar deals on Iceberg lettuce (79 cents a head); Dial liquid hand soap (99-cents); Close-up toothpaste (99-cents) and Vitaminwater (88-cents).

The weekend's Saturday & Sunday sale includes Kraft Mac & Cheese 5/$2; 2-liter Safeway soda 3/$1; large Hass avocados for 77-cents; Doritos for $1.49 and Oscar Meyer deli shaved lunchmeat or bacon 2/$5.

Hebrew National beef franks and Jimmy Dean sausage rolls are BOGO; 8-packs of Pepsi products are 3/$10 and Barilla pasta is $1 a box. Nabisco Chips Ahoy! or Premium Saltine crackers are BOGO.

In produce, red, yellow or orange bell peppers are $1.99lb; pears are 99-cents a pound and large cantaloupe is 2/$4.

In the deli, Signature Cafe soups are still $3.99; chicken salad is $3.99lb and the Friday only $5 deal is the All-Americcan sub sandwich. .

And, lastly, Nature Made Vitamins are BOGO!

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

Fall favorites from the Shop Cheap kitchen

2009-10-08T16:46:02Z

This week we start with the fresh veggies on sale - winter squash, asparagus, zucchini - and end with a couple of chicken recipes direct from researcher Sheila Kern in the Shop Cheap kitchen. Enjoy!

Winter Squash Risotto

From: www.martha-rose-shulman.com

Serves 4 generously

Ingredients

6 to 7 cups chicken stock, as needed

2 tablespoons olive oil or butter, or 1 tablespoon each

1 small or 1/2 medium onion

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and finely diced

2 large garlic cloves, minced or pressed

Salt

1 1/2 cups Arborio rice

1/2 cup dry white wine

Pinch of freshly grated nutmeg

1 ounce Parmesan cheese, grated (1/4 cup)

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

Have the stock simmering on low heat in a saucepan.

Heat the oil or butter over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the squash, garlic, and about 1/4 teaspoon salt. Cook, stirring, until the squash begins to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle.

Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed.

Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to add another ladleful of stock and cook for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.

Add another small ladleful of stock to the rice. Stir in the Parmesan, nutmeg and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Stir for a couple of seconds, and serve.

Squash Rounds with Shallot-Cider Sauce

From www.eatingwell.com

Ingredients

1 3-pound butternut squash, with a 6-inch-long neck

2 tablespoons canola oil

2 cups thinly sliced shallots, (8-10 medium)

1 teaspoon light brown sugar

1/2 teaspoon salt

1 cup cup apple cider

1 tablespoon cider vinegar

1/2 cup chopped walnuts, toasted

Preparation

Preheat oven to 350°F. Coat a large baking sheet with cooking spray.

Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the squash rounds on the prepared baking sheet. Cover with foil.

Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.

Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.

To serve, place 1 squash round on a small plate and top with about 2 1/2 tablespoons shallot sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining squash, shallot sauce and walnuts.

Roasted Green and White Asparagus

Bon Appetit | June 2006

Yield: Makes 6 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided

1 pound white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths

1 pound green asparagus, trimmed, cut on diagonal into 3-inch lengths

1/4 cup finely chopped shallots

1/2 teaspoon finely grated lemon peel

1 tablespoon chopped fresh Italian parsley

Directions

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.

Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.