No matter when or how many people are coming, you always want to serve them something to eat and drink—it’s a universal part of hospitality. This week we’re covering all the bases (or yard lines) with snacks of all types. In our previous appetizer column (December 21) we recommended soup shooters and bacon wrapped stuffed jalapeños. This week we are giving you an old family favorite, Cheese Thingies, and a new family favorite, Piglets in a Blankie. We will also be giving links to several good looking things found on the internet.
Be sure to look at the Pinterest board for even more suggestions. Next week, in good time for Valentine’s Day—Chocolate!
As always, the prices quoted are for our area and for Fry’s and Safeway a membership card must be used. Sprouts uses no card, has no “senior discount day”, but every Wednesday is “double ad day” when you can get both last week’s flyer prices and this week’s.
A couple of small news items. Sprouts new store in Prescott is planned to open March 15 in the former Albertson’s space at Sheldon and Whipple. I discovered last week that just because an item appears in Safeway’s flyer that doesn’t mean that it will be in our Safeway stores. I was really looking forward to some Godiva chocolate truffles, which were in the Home and Family Care section (?) at $2. But neither of the local stores had that item. The manager of the Willow Creek store stated that Safeway only produces one ad for this region, and not every store will have every item.
Wednesday, February 1, is Senior Discount day at Fry’s and Safeway. All customers 55 and older get 10% off their whole order. Usually this information is already in their computer, but it doesn’t hurt to ask.
On Sale this Week
Fully cooked,$9.99, 16 oz. in Deli
Uncooked, $1.99/lb, previously frozen, limit 4
Fully cooked, $9.99/each, in Deli
Uncooked, Buy One Get Three Free, previously froze
Fully cooked, $9.99, 22 oz. in Deli
Uncooked, $1.88/lb, St Louis style
3 for $1
Med. size, limit 6
3 for $1
$16.97/number varies by brand(24-30)
must buy 2, Bud, Coors, Tecate
16.97/number varies by brand (24-30)
limit 2, Bud, Coors, Tecate, Modelo Especial
Corona, Stella Artois, Blue Moon,Four Peaks
$5.99/lb, previously frozen
Cooked or Raw, Whole Shrimp
$7.99/lb, previously frozen
Extra Large Grilling Shrimp
$$, previously frozen
1lb Large Shrimp Ring, Farm Raised,
80% lean, 3 lb roll
80% lean, 3 lb or more, in meat case
85% lean, AZ grown, Value Pack
6 oz. Box
6 oz Box, Organic
Whole or pieces, Foster Farms
Sanderson Farms, pieces, Jumbo Pack
Breasts, boneless, skinless, Value pk
$.88/lb—Green Seedless Grapes
$1.25/each—Raspberries, 6 oz box
$.99/each—Bell Peppers, red, yellow or orange
$2/each—Blackberries, 6 oz.box
$2.99/—Strawberries, 1lb box,, or blueberries, pint box
$1.88/lb—Beef, Boneless brisket, whole in bag
$1.99/lb—Pork, Boneless half-loin, whole in bag, cut and wrapped free
$2.99/1lb pkg—Turkey, Ground, Kroger brand
Other Good Deals
$2.50/pkg—Hillshire Farms Lit’l Smokies, 12-14 oz, select varieties
$1.99/each—Kellogg’s or Quaker cereals, select varieties
$1.44/each—Lay’s potato chips, select varieties, must buy 3
$1.88/each—Nabisco snack crackers, select varieties, limit 4
Friday, Saturday, Sunday
All Items $5 unless otherwise stated
Loin Lamb Chops
Wilmar ground beef chub, 73% lean
O Organics Vegetable Tray, 18 oz
2 for $5—l lb box Strawberries
3 for $5—Butterball turkey lunchmeat, 8oz
$.88/box—Raspberries or blackberries, 6 oz.
$3/each—Watermelons, seedless minis
$1.99/lb—Potatoes, Mini, red, Yukon or fingerling
$1.99/lb—Tomatoes, on the vine
$1.79/lb—Pork, Sirloin roast, sold in bag, boneless
$3.99/lb—Bacon, Butcher-Block, thick sliced, smoked or peppers
$1.99/lb—Chicken, Boneless, skinless, fresh-never frozen
$4.99/lb—Beef, roasts, chuck, cross rib, bottom, eye or tip
Other Good Deals
$.88/each—Greek Yogurt, Dannon, Oikos, Light and Fit, select varieties
$2.50/each—Sargento shredded cheese 5-8 oz, select varieties
$3.50/each—Ricotta cheese, Galbani brand, 15 oz
$2/each—Eggo Waffles, frozen, select varieties
$5/each—Meatballs, frozen, 20-32 oz, select varieties
$6.99/lb—Ham, Primo Taglio brand, applewood, honey, or black forest, sliced fresh in deli
Friday, Saturday, Sunday
$2.99/lb—Bacon, Thick sliced, smoked
$3.99/lb—Walnut halves and pieces
$2.99/each—Arrowhead water, 24 pack
$2.50/each—Sliced cheese, Sprouts brand, 8 oz, select varieties
$5.99/each—Coconut oil, Sprouts brand, organic, 15 oz
$1 for 3 bunches—Radishes, Cilantro, Green onions
$.50/each—Cucumbers, Red Bell Peppers
$.88/lb—Vegetables, cauliflower; Fruit, Cara Care oranges, Navel oranges, Marador papaya
$2.98/bag—Organic Valencia oranges, grapefruit
$2.99/lb—Ground meat, chicken, pork
$4.99/lb—Beef, Chuck roast, Arizona grown
$5.99/lb—Beef, New York steaks, boneless
$2.50/lb—Sausage, pork or chicken
Other Good Deals
25% off Bulk Super Snack Sale, Many varieties such as pretzels, banana chips, etc.
$5.99/lb—Pistachios, roasted, salted or unsalted
$1.50/each—Many bagged chips and other snacks, Sprouts
Buy One get One Free—Marinades, Rubs and Barbecue sauces, select varieties
$2.50/jar—Dips, select varieties, 15 oz
$.88/each—Ketchup and Mustard, Sprouts Brand
Piglets in a Blankie
1 package cocktail sausages, Lit’l Smokies are great
1 small tube of crescent roll dough
melted butter or bacon grease
Unroll the dough and cut into thin strips, about 1/4 inch. Then cut the strips about 4-5 inches long. Wrap a strip of dough around each little sausage, barber pole style. Leave space between the winds. Pinch the dough together at each end. Place on a baking sheet, leaving enough room between them for the dough to expand some. Bake at 350º F until the dough browns a little, about 8 to10 minutes. Serve warm with a sauce. (see below)
Mustard Sauce—1/4 cup mustard (your choice of type, brown is delicious), 1/4 cup mayo, 1 Teaspoon hot sauce. Mix together.
Ketchup Sauce—1/2 cup Katchup, 2 Tablespoons mayo, 1 Tablespoon Worcestershire sauce. Mix together.
Secret Sauce—(useful for many things, great with vegetables too) 1 cup Mayo, 1/2 cup Ketchup, 2 Tablespoons mustard, 2 Tablespoons Worcestershire sauce. Mix together.
Feel free to change the proportions, I usually don’t measure, just add things together until it tastes like I want it to.
Another easy one:
(The original recipe had some other name but we have always called them Cheese Thingies and they have been changed beyond recognition anyway.)
3 cups grated cheese (coarse not fine), mild or medium cheddar, or mix in some jack
1/2 cup grated onion
2 cloves garlic, pressed or grated
1 small can tomato sauce
1 small can diced green chili
1 teaspoon ground cumin
1/4 cup finely chopped cilantro (optional, but good)
1/2 cup bacon bits (real bacon only please) (optional)
1 loaf party rye (look in the deli section) or a narrow baguette, you can use regular dark rye bread in a pinch. Cut it into pieces approximately 2.5 x 2.5 inches. for absolutely best results toast the bread on one side, especially if you are using cut up loaf bread.
In a medium bowl, mix together all ingredients except cilantro. Cover and refrigerate at least overnight (the mixture will be good for up to 3 days.)
Toast the bread and let it cool if you are doing that. We never bothered when we were kids.
Add the chopped cilantro. Spoon a good Tablespoon of cheese mixture onto each bread piece, enough to cover it well, but not too thick or the cheese will melt all over, not a disaster, but.
Place the Cheese Thingies on a broiler pan. Broil until the cheese melts and begins to brown. It is not possible to say exactly how long that will take, maybe 5 minutes or so. What I can tell you is that if you do not watch them the whole time, they WILL burn. Serve immediately. They are still ok after they cool, but better by far while they are warm. Put them on a plate and circulate among the guests. If you have children, get them to watch and serve.
If you have any of the mixture left over, use it to make grilled cheese sandwiches, mmmmmm.
How About Some Dip?
This is a great way to start out, but think of all the things you could add once you get the cream cheese base. How about crumbled blue cheese and some garlic, chopped green chilis, or chopped green onions and bacon bits? The possibilities are endless, and easy!
Mini Waffle Ideas
Frozen Mini Waffles can easily be made into tasty finger food, both savory and sweet. Toast them until they are quite well browned (but not burnt) so they will be a little sturdier. Let them cool before adding toppings. They won’t stay crisp more than an hour or so, you can’t assemble ahead of time, but you can make all the toppings. This also makes a great “make it yourself” option. Just set out the toasted waffles and several topping options, a thickish and not too wet bottom layer, cream cheese with a mix in is great. Next you may want a slice or bit of something sweet or savory, top all with an attractive bit.
Spread with chocolate hazelnut spread (Nutella) or other chocolate spread. Pipe on a thin layer or a dollop of whipped cream, the canned kind is pretty, but it melts rapidly, or other whipped topping. Put a maraschino cherry on top, and/or shaved chocolate.
Spread with a mixture of peanut butter, smooth or crunchy, and honey, about 2 Tablespoons honey to 1/4 cup peanut butter.Top with marmalade and shaved chocolate or chocolate sprinkles.
Spread with orange marmalade or jam. Top with whipped cream. Put a few small pieces of soft candied ginger or candied orange peel and/or shaved chocolate on top.
Spread with Lemon Curd. Top with clotted cream. Decorate with a sprig of mint and a scattering of very small lemon rind.
Spread with a thin layer of cream cheese. Scatter with small pieces of crisp bacon and mushroom slices (sautéed in a little olive oil and well drained on paper towels)
Spread with a very thin layer of mayo, place a lettuce leaf on top, another very thin layer of mayo, then a slice of fresh tomato and a strip of crisp bacon.
Spread with refried black beans. Top with sour cream, then sprinkle grated cheese and chopped cilantro. Serve with salsa.
One discovery is Trader Joe’s Ginger Mango Chutney. It makes a great contribution to either sweet or savory.
Anyway, you get the idea—just use your imagination.
Check out the Pinterest Board for more ideas