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UPCOMING STORE EVENTS CALENDAR 2017
Store Hours are 7AM-8PM, Monday thru Saturday. Closed Sundays.
Please remember your reuseable bags on the next shopping trip! And return any plastic bags you have for recycling!!
Everyone at Foster's wishes you a healthy and prosperous 2017!
Mindy's Weekly Featured Recipe
As heard on Bear Country 95.3 Morning Show January 20th, 2012
ITALIAN HOT SAUSAGE SUB CASSEROLE
Roast Italian sausage in a greased shallow baking dish. Bake at 400 degrees for 15-20 minutes or until no longer pink.
Recipe from January 13th:
Whole Wheat Flax 'N Apple Muffin
1/4 cup milled flax seed
2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 1/2 cups apple sauce
1/2 cup milk
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
Blend all ingredients in a medium mixing bowl. Batter will be thick. Spray 12 muffin cups well. Fill 2/3 - 3/4 full. Bake @ 400° for 18-20 minutes or until top springs back when touched.
RECIPE FROM DECEMBER 2010:
Cream Puffs W/ Eggnog Filling
1 cup sugar
1/2 cup butter
1 cup flour
Preheatoven to 400F. Heat water and butter to a rolling boil in a 1 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by scant 1/4 cupfuls, 3 inches apart onto an ungreased cookie sheet. Bake until puffed and golden brown, 35-40 minutes. Cool. Cut off tops of puffs; pull out any filaments of soft dough. Fill puffs with eggnog filling below. Replace tops. Makes 10-12 puffs.
1 package vanilla instant pudding mix
1 cup milk
1 teaspoon rum flavoring
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Blend pudding mix, milk, rum flavoring, nutmeg, and ginger in a large mixing bowl on low speed. Add whipping cream; beat on high speed until soft peaks form, 1-2 minutes. Fill puffs. Serve immediately or cover and refrigerate no longer than 3 hours. Just before serving dust with powdered sugar.