I can’t believe next week is already Thanksgiving! It’s been 2 months in this new groove. I have bumped up to the next dosage level and although I still feel the side effects of fatigue (I could stay in bed all day) and muscle aches, I do better keeping active. To keep my mind off the looming injection tonight, here’s the grocery deals for this week and I am including Thanksgiving recipes, since that’s a lot of whats on sale food wise. Plus take the opportunity to stock up on some staples if you have room. At the bottom will be my hot deals for the holidays.
Tom Thumb is the most expensive this week on a price comparison.
Coke 12pk 12oz cans 4 for $11
Pepsi 12pk 12oz cans 4 for $10
General Mills Cereal 9-17 oz $1.49
Pillsbury Pie crust $1.49 great stock up price
Broccoli/green beans $1 per pound
Campbells cream of mushroom/chicken $1/can
yellow onions/russet potatoes/sweet potatoes $.49/pound
Celery/yellow corn/green bell peppers $.49 each
Horizon dairy products 25% off
Betty Crocker cake mix $.89 each
Philly cream cheese 4 for $5 ($1.25 each)
Libby’s canned pumpkin $1.29 (there will be a coupon in sundays paper too)
Ocean spray cranberry sauce $.88/can
Walmart has Kraft shredded cheese on sale $2- print off these $1 off coupon 2x
Kraft Cheese coupons:
Just head on over here and click on the “Coupons” tab (upper right) to print
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour
3 1/2 cups ) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tsp. pumpkin pie spice
4 large eggs
2 cups granulated white sugar
1 cup butter, melted and cooled
1 – 15 ounce can pumpkin
1/2 cup water
1 1/2 teaspoons vanilla extract
Pumpkin Bread:Preheat the oven to 350 degrees F. Grease two loaf pans. Filling: In a food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Stir in the flour. Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, spice. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, and vanilla extract. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 – 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
1 Tbsp olive oil
1 medium onion chopped
1 1/2 tsp curry powder
1 1/2 cups mashed potatoes
1/2 c. peas
1 pkg. pie crusts
1 jar chutney (optional)
Heat oven to 375. In a skillet, heat oil and add onion cooking till golden brown. Add 1/2 tsp salt and pepper and curry powder. Remove from heat after 1 minute and add potatoes and peas. Unroll pie crusts and cut into triangles. Place a heaping spoonful of mixture into the center and gather corners pinching to form a point. Seal seams. Bake 20-25 minutes. Serve with chutney.
CRANBERRY STUFFED FRENCH TOAST
- 5 large eggs
- 1 1/2 cups half-and-half
- 1 teaspoon salt
- Loaf of crusty bread
- 1 can jellied cranberry sauce
- 1 tablespoon softened cream cheese
- 1 tablespoon butter
- Preheat the oven to 325°. In a large, shallow baking dish, whisk together 5 large eggs, 1 1/2 cups half-and-half and 1 teaspoon salt. Slice bread into five 1 1/2-inch-thick pieces. Working from the flat end, horizontally cut a wide, deep pocket into each piece. Slide a 1/4-inch-thick slice chilled jellied cranberry sauce into the pocket, followed by 1 tablespoon softened cream cheese. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Working in batches, dip the stuffed bread in the egg mixture to coat both sides, add to the skillet and cook, turning once, until golden, about 5 minutes. Transfer to a baking sheet and bake until toasted, 5 to 7 minutes.TURKEY and BROCCOLI CREPES
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Can be made ahead and refrigerated a day or two before.
1 cup chopped broccoli
1/2 cup mayo
1/2 c. halved cherry tomatoes
2 green onions chopped
4 oz cream cheese
1 cup turkey breast
1/2 cup finely shredded ColbyJack cheese
Steam broccoli until tender-crisp, about 5 to 7 minutes. Mix ingredients together.
If chilled, heat the crepes in the microwave for 30 seconds. Place a heaping spoonful of mixture into crepe and roll up. Place in a baking dish and in oven at 300 to keep warm till served.
SWEET POTATO SOUP
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1 1/2 cups chicken stock or vegetable broth
- 1 tablespoon light brown sugar
- 1 1/2 cups cooked sweet potatoes
- 1/2 tsp pumpkin pie spice
- 1 cup milk
In a pot, over medium heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spice, bring to a simmer again, and cook for 5 minutes more. Puree the soup in a blender in batches and return to pot. Add the milk, and reheat soup. Season with salt and pepper.
Sausage and Herb Stuffing
2008, Ina Garten, All Rights Reserved
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
If you go onto Trip Advisor’s website and post a review about a hotel, attraction or place once it gets published you get a coupon for a free 20 page 8×8 Shutterfly photo book, just have to pay shipping.
Expressionary has a great clearance sale. Get some labels to use on gifts, homemade items or to give as a gift.
Kodak Gallery has a FREE deal. I just loaded a picture of the kids and made some”Mommy cards” with my number and e-mail on them. You could also make some and use them as thank you notes with a cute picture of your kids, or a picture of your house and use them as address cards. 50 are FREE and just pay shipping.
Bath & Body Works released a new coupon. Go here to print a coupon valid for a FREE Signature Collection Travel Size Item with ANY purchase (up to a $5 value)! This coupon is valid thru December 1st. Remember, this coupon states ANY item, so look for an inexpensive product.
FREE $5 toward your first Sweet Deal at Mampedia
Tanga has the 1-Year Glamour Magazine Subscription for $16 – $12.01 off coupon code GLAMOUR = $3.99. Each issue covers topics such as fashion trends, beauty products and makeup, professional advice for working women, and self-help advice.TANGA
K-MART in-line (black friday price)
BUY NOW: $39.99
BF Price: $39.99
Shop our new collection at LOFT and enjoy anexclusive 30% off your entire purchase. Just become a fan of LOFT on Facebook to take advantage of this special offer!
Valid from 11/16/10 to 11/21/10.