The fourth of July may be a little different this year, but we got savings and delicious recipes to make your fourth spectacular.
Check out your weekly ad for cookout and picnic-ready savings for your patriotic celebration.
We've got this patriotic Cut Fruit and Berry American Flag Cake on our blog to add some red, white, and blue to your Fourth of July meal.
We also have this wonderful Broccoli Salad recipe that is perfect for your Independence Day Celebration from Angela Larson, RD.
Visit your local Brookshire Brothers for all of your 4th of July picnic needs!
Bacon-Ranch Cauliflower Steaks
Grilled Jalapeno Popper Bacon-Wrapped Hot Dogs
No-Bake Strawberry-Lime Bars
Cheeseburger-Stuffed Portobello Mushrooms
Grilled Salmon & Asparagus Pasta Salad
S'mores Truffle Pops
Grilled Jalapeño Popper Bacon-Wrapped Hot Dogs
- 16 wooden toothpicks
- ½ (8-ounce) Food Club® Original Cream Cheese, softened
- 2 jalapeño peppers, 1 finely chopped and 1 thinly sliced crosswise
- ⅓ cup Food Club® Finely Shredded Medium Cheddar Cheese
- ½ teaspoon Food Club® Garlic Powder
- 8 beef hot dogs
- 8 slices bacon (not thick-cut)
- Food Club® Non-Stick Vegetable Oil Cooking Spray 8 Brookshire Brothers Fresh Harvest™ Enriched Hot Dog Buns
- 1 Roma tomato, chopped
- Thinly sliced green onions for garnish (optional)
- Prepare outdoor grill for direct grilling over low heat; soak toothpicks in water 20 minutes.
- In medium bowl, stir cream cheese, chopped jalapeño, Cheddar cheese and garlic powder. Makes about 1 cup.
- Wrap each hot dog with 1 slice bacon, securing ends with toothpicks; spray with cooking spray.
- Transfer cream cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors and pipe into buns.
- Place hot dogs on hot grill rack; cover and cook 12 minutes or until bacon is crisp, turning ¼ turn every 3 minutes.
- About 3 minutes before hot dogs are done, place buns, cut side up, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
- Remove toothpicks from hot dogs; serve
Repurposing Old Plastic Containers as Mini Greenhouses for Sprouting Seeds
Reused Cans Painted for Mini-Planters
Pantry Sheet-Pan Nachos
- 1 can (15- to 16-ounces) refried black or pinto beans
- 1 package (1 ounce) taco seasoning
- 1 bag (11- to 13-ounces) corn tortilla chips
- 1 can or jar (15 ounces) queso blanco or salsa con queso dip
- ⅓ cup drained pickled jalapeño pepper slices
- 1 cup salsa
- ⅓ cup drained canned or thawed frozen corn
- ¼ cup drained canned sliced black or green olives
- ¼ cup chopped green, red or white onion
- Preheat oven to 325°. In small saucepan, heat beans as label directs; stir in taco seasoning.
- On large rimmed baking pan, spread chips; top with bean mixture, cheese sauce and jalapeños.
- Bake 5 minutes or until heated through; top with remaining ingredients and serve immediately.
5-Ingredient British Breakfast-Style Mashed Potato Bowls
- 1 package (4 ounces) mashed potato mix
- 1 can (16 ounces) baked beans
- 2 tablespoons bacon bits
- 1 cup croutons
- 1 can (15- to 16-ounces) canned diced tomatoes
Prepare mashed potatoes as label directs; divide into 4 bowls and top with remaining ingredients.
5-Ingredient Italian Tomato-Pasta Soup
- 2 cans (23.2 ounces each) family size condensed tomato soup
- ½ (10-ounce) package frozen chopped spinach
- 2 teaspoons Italian seasoning
- ½ (16-ounce) package small-shaped pasta
- 2 teaspoons grated Parmesan cheese
- In large saucepot, heat soup, 2 cans water, spinach and seasoning to a simmer over medium heat; stir in pasta and cook 15 minutes or until pasta is tender.
- Serve soup sprinkled with cheese.
5-Ingredient Pantry Chili
- 1 pound ground beef, turkey or chicken
- 1 tablespoon chili powder
- 1 can (15.5 ounces) black, kidney or pinto beans, drained and rinsed
- 1 can (10 ounces) Mexican-style diced tomatoes
- 1 cup beef, chicken or vegetable broth
- Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
- In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally.
- Stir in beans, tomatoes and broth; heat to a simmer.
- Reduce heat to medium-low; cook 10 minutes.
- Stir in salt and pepper to taste; serve topped with toppings, if desired.
Visit your local Brookshire Brothers for your pantry staples.
Easter Chocolate Nests
- 4½ cups mini marshmallows
- 4 tablespoons unsalted butter (½ stick)
- 1 cup semisweet chocolate chips
- 4 cups old-fashioned rolled oats
- Candy for decorating nests (optional)
- In large saucepot, heat marshmallows and butter over medium heat 5 minutes or until melted and smooth, stirring occasionally. Add chocolate chips and stir with wooden spoon until chocolate melts and mixture is well combined. Remove saucepot from heat; stir in oats.
- Line baking sheet with waxed paper. Using gloves or moist hands, form chocolate-oat mixture into 1½-inch balls and place on prepared baking sheet. To form each ball into a nest, place ball in palm of hand; press down on center of ball with fingers to flatten ball and form indentation in the center. Place nests back on baking sheet and cool completely.
- Transfer nests to airtight container and store at room temperature up to 3 days. Fill nests with candy, if desired, just before serving.
Be sure to grab the printable version of this recipe here!
Apricot-Mustard & Herbed Panko Ham
- 1 spiral sliced ham (7 to 8 pounds)
- 1½ cups apricot preserves
- 1 cup brown sugar
- ¼ cup Asian-style hot mustard
- 1 tablespoon Worcestershire sauce
- ¾ cup panko breadcrumbs
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons unsalted butter, melted
- 2 teaspoons grated lemon zest
- ½ cup hot water
- Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.
- In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.
- Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.
- Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.
Be sure to grab the printable version of this recipe here!
For all of your at home Easter needs, visit your local Brookshire Brothers.
Classic Chili Con Queso
- 1 tablespoon Food Club® Vegetable Oil
- 2 poblano peppers, chopped
- ½ small white onion, chopped
- 1 garlic clove, minced
- 1 pound ground chuck
- 1 teaspoon Food Club® Texas Style Chili Powder
- 1 teaspoon Food Club® Ground Cumin
- 2 cups Fresh Harvest™ Vitamin D Whole Milk
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 2 cups Food Club® Shredded Mild Cheddar Cheese
- 2 cups Food Club® Finely Shredded Monterey Jack Cheese
- 1 teaspoon kosher salt
- 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
- 2 teaspoons chopped fresh chives
- 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips
- In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
- Add garlic; cook 1 minute, stirring frequently.
- Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
- In medium saucepot, heat milk and cream to a simmer over medium-high heat.
- In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
- Stir in tomatoes.
- Makes about 9 cups.
- Serve queso topped with ground chuck mixture and chives along with chips.
Week 1 - Sports Day!
Week 2 - Spirit Animal Day
Week 3 - Neon Day
Week 4 - Disney Day