Written by Maureen Murphy & Sarah Palmer Holiday Baking Holiday baking is a wonderful way to share the joy of the season with those we treasure. Start a new tradition with your family this year and bake some special holiday memories! Keep reading for helpful baking tips & time-saving ideas to help get you started! Baking Tips Making time to bake is often fun and rewarding, and can be done with proper organization and a few helpful hints.

• Bake in quantity and freeze whenever possible – baked cookies will keep in the freezer for up to 3 or 4 weeks
• Prepare cookie dough when you are able to steal a little extra time – prepared dough will keep at least 3 days in the refrigerator or in the freezer for up to 3 months
• Assemble all ingredients and equipment before beginning a recipe
• Line cookie sheets with parchment paper to help cut down on clean up
• While cookies are baking, prepare other cookie sheets to go in the oven
• Save time when shopping and measuring:
  • 1 lb. box confectioners’ sugar = 4 cups
  • 1 lb. box brown sugar = 2 cups, packed
  • 5 lb. bag granulated sugar = 10 cups
  • 5 lb. bag all-purpose flour = 20 cups
  • 1 cup cake flour = 7/8 cup sifted all-purpose
  • 1 lb. box seedless raisins = 2 3/4 cups
  • 6 extra-large eggs = 8 large eggs
• Allow butter and eggs to come to room temperature before using
• Measure ingredients carefully
• Do not over-mix cookie dough
• Chill dough well when instructed so the dough will be easier to work with
• Allow at least 2 inches of space between cookies on cookie sheets, and at least 2 inches around the sides of the oven for proper heat circulation
• Use bright, shiny aluminum cookie sheets rather than dark colored cookie sheets to prevent over browning
• Bake cookies on a rack in the middle of the oven; for best results use only one rack
• Do not over-bake – a toothpick inserted in the center should come out clean when a cookie is baked
• Allow cookie sheets to cool before baking more to prevent the edges of the cookie from spreading out and becoming too thin
• Cool cookies on a wire rack

For recipes & ideas, visit our baking Pinterest board!   Written by Jane Golub Director In-Store Marketing Programs December 4, 2016 MARIE’S SALAD DRESSINGS – NEW FRESH FLAVORS Just past the bundles of baby spinach and pyramids of bell peppers, you’ll discover something else temptingly fresh in the refrigerated Produce aisle – Marie’s Salad Dressings with New Fresh Flavors! At Marie’s, they are always in the kitchen crafting new dressings and recipes, so you can dress up lunches, snacks and dinners.  They have over 40 delicious dressings made with real premium ingredients – each as deliciously fresh as the next. New flavors that look as fresh as they taste! Made with real premium ingredients – no preservatives and Gluten Free Marie’s Salad Dressings are perfect for drizzling, tossing, marinating and dipping.  Feeling inspired????  Dig in! Look for Marie’s Salad Dressings in New Fresh Flavors in the Produce Department Written by Tyler Blance, Marketing Program Coordinator Capital District Holiday Homegrown Flavors: 12/3 10am-2pm We’re rounding up the local crowd in New York’s Capital District! Our Homegrown Flavors events feature tastes from local communities, meet ‘n greets with local growers and producers and an overall celebration of all things local here in the Northeast. On 12/3 we’ll be featuring a unique group of local producers in 5 stores for Homegrown Flavors: Wilton Market 32, Hudson Valley Market 32 in Troy, Hamilton Square Market 32 in Guilderland, Clifton Park Shoppers World Market 32 and Altamont Ave Price Chopper in Rotterdam. We’ve lined up an exciting group of local producers for each store on 12/3, including Perreca’s Bakery at our Altamont Ave Price Chopper and Mapleland Farms at our Wilton Market 32. Each store will have a local brewery in-house to chat with guests and offer tastes of their New York brews! Tune in to WGNA on event day: they’ll be broadcasting the event live on site at Hamilton Square Market 32 from 10-noon. Check out the event roster below to see who’ll be in the house at your store:   Altamont Avenue Price Chopper      Flavor of Schenectady                   Schenectady NY Horseshoe Hot Sauce                     Rhinebeck NY Perreca’s Bakery                              Schenectady NY Davidson Bros Brewing                  Glens Falls NY Ole McDonald’s Honey Farm       Fultonville NY Barkeater Chocolates                     North Creek NY Blue Hill Farm                                     Morrisville NY Harney & Sons Tea                          Hudson NY   Wilton Market 32 Saratoga Peanut Butter                 Saratoga Springs NY Nettle Meadow Farm                    Warrensburg NY Saratoga Brewing                             Saratoga Springs NY Dellavale Farm                                  Pattersonville NY Mapleland Farms                             Salem NY                 Shoppers World Market 32 Old World Provisions                      Albany NY Death Wish Coffee                          Round Lake NY Schmaltz Brewing Co                      Clifton Park NY Vermont Hydroponic                     Florence VT Pixie’s Preserves                              Waterford NY Russo’s Grill                                        Amsterdam NY                 Hudson Valley Plaza Market 32 Snacks101                                           Bethpage NY Brown’s Brewing                              Troy NY Larry’s Sauces                                    Slingerlands NY Dominick’s Gourmet Sauce          Guilderland NY R & G Cheese                                    Troy NY                 Hamilton Square Market 32 Brooklyn Brewery                            Brooklyn NY Valente’s Restaurant                      Watervliet NY The Peanut Principle                      Albany NY Vital Eats                                              Saratoga Springs NY Our Daily Eats                                    Albany NY WGNA (radio onsite!)                   Albany NY   Written by Jane Golub Director In-Store Marketing Programs November 27, 2016 DIETZ & WATSON ORIGINALS PRE-SLICED For over 75 years, Dietz & Watson has been a family owned and operated business dedicated to preparing the highest quality deli meats. Now, in its fourth generation, Dietz & Watson is proud to introduce Originals, a collection of meats and cheeses that simply reflec what they know best, “Quality Above All Else”. It’s why Dietz & Watson have worked with family farms to give you humanely raised proteins that have no antibiotics ever, no added hormones, organic-GMO free options, and cheese made from cow’s milk never administered growth hormones.  Their family is proud to offer your family this choice. No Antibiotics Ever, USDA Certified Organic Options No Preservatives, No Artificial Colors or Flavors Available in the Deli Department – Self Service Section Written by Jane Golub Director In-Store Marketing Programs November 20 2016 PINELAND FARMS POTATO ITEMS Pineland Farms presents their trip of fresh potato products! Natural Homestyle Mashed Potatoes Good old-fashioned taste starts with natural ingredients – fresh potatoes, whole milk and real butter.   This delicious recipe will make you think Mom prepared it herself!  Just heat and serve and you’ll have the perfect accompaniment for any meal! Natural Redskin Mashed Potatoes No mashing, no peeling!  Let Pineland Farms provide you with the “classic” redskin mashed potato.  Their recipe is sure to add a fresh and favorable twist for your dinner table.  Natural ingredients, fresh taste and ready to go.  Just heat and serve. Natural Sour Cream & Chive Mashed Potatoes Using the freshest ingredients, Pineland Farms has created a creamy and savory side dish that will pair well with any entrée.  Pop their package in the microwave and you’re ready to go in just minutes with the perfect potato dish. Always Fresh – Never Frozen        Natural Ingredients – Great Flavor Ready in minutes – no peeling, no cutting – Heat and eat!! Look for Pineland Farms Fresh Potato Items in the Refrigerated Produce section Happy Thanksgiving! From Our Family to Yours! Thanksgiving is a wonderful time of year to get together with your family, friends and loved ones. As you gather to celebrate what makes you truly thankful, Price Chopper & Market 32 want to make it easier for you to prepare and enjoy your Thanksgiving dinner! Let us help you with tips, recipes and party planning options so you can focus on what makes you thankful (and not stressed!). THANKSGIVING DINNER PLANNING The Weekend Before:

• You’ll need to decide what you’re preparing, and let others know if you’d like them to bring a dish!
  • Assigning dishes ahead of time allows for family members to know what they are expected to bring. And if you don’t need them to bring anything, you can suggest something like delicious PICS Sparkling Juice. For the kids, it makes them feel like an adult, and for the adults…well, it also makes for a great mixer!
• Develop your shopping list. You can do this right on pricechopper.com!
• Shop for items that can be purchased ahead of time.
  • Stock your pantry with canned goods and non-perishable items.
  • Extra napkins, cups or even silverware is a good idea, just in case!
• Prepare and freeze anything that can be made in advance.
• Grab any type of party game for a fun family activity (board games, Jenga, or cards)!

The Days leading up to Thanksgiving:

• Now is the time to purchase any of your fresh items!
  • Make sure you leave enough time to thaw your turkey, if you’re buying a frozen one. More tips on that here!
• Set your table and serving areas
  • You can set your table, including your utensils ahead of time
  • Set up your beverage area
• Measure out any non-perishable ingredients for recipes, cover and set aside in order to make the next day of cooking easier!

The BIG Day: THANKSGIVING

• Click here to view our We Know Turkey Guide
  • This handy brochure has information about appropriate roasting times for the size of your turkey. Be sure to include 30-45 minutes rest time when calculating.

Early in The Day

• Make up a “menu” and set it in a place where everyone who is helping to cook can see. That way, no food gets left off the table and you don’t have to worry about forgetting anything!
• Remove the turkey from refrigerator, unwrap and remove the giblets. If you are using the giblets for anything, make sure you set them aside.
• Wash turkey and place in roasting pan. Refrigerate until ready to roast.
• Pick up any prepared food

4-6 hours before Serving

• Peel and cut potatoes. Cover with cold water until ready to cook.
• Prepare stuffing

2 hours before Serving

• Cook giblets if using
• Plate condiments such as cranberry sauce, olives, carrots, celery and pickles
• Add any finishing touches to make-ahead recipes

1 hour before Serving

• Remove turkey from oven and allow to rest
• Place stuffing in oven to bake (unless stuffed in turkey)
• Drain potatoes, add salt and fresh water. Cook, drain and mash. Place in ovenproof casserole dish and keep warm in oven
• Make gravy

15 minutes before Serving

• Carve turkey
• Bake rolls (according to instructions)
• Pour beverages
• Place condiments on table
• Add any finishing touches to side dishes
• Light candles

ENJOY YOUR MEAL! Written by Jane Golub Director In-Store Marketing Programs November 6, 2016 ICY HOT LIDOCAINE and ASPERCREME LIDOCAINE PATCH NEW Icy Hot Lidocaine is a powerful anesthetic that penetrates quickly to desensitize aggravated nerves with the max strength Lidocaine available.  Lidocaine your pain with new Icy Hot Lidocaine.  Use as directed. Ordinary topical pain relievers only target specific nerve receptors to reduce, but not stop, pain signals to the brain.  Aspercreme with Lidocaine works differently, reacting with all types of nerve receptors to stop pain signals from going to the brain, providing maximum strength relief.* *Among Over the Counter Topical Analgesics Written by Jane Golub Director In-Store Marketing Programs November 13, 2016

Introducing Clif Bar Nut Butter Filled Nut butters have risen in popularity in recent years, largely due to their nutritional profile with high protein, low sugar and healthy oil content.  The people at Clif knew that athletes frequently spread nut butter on Clif Bars and now – using some innovative technology, Clif is able to put the nut butters inside of Clif Bars. This exciting new product comes in four great flavors: Coconut Almond Butter:   Sweet shreds of real coconut compliment the creamy almond butter that fills this bar, with the added texture of rolled oats and crisps Chocolate Hazelnut Butter:  This great combination was inspired by the classic chocolate hazelnut spread Chocolate Peanut Butter:  A new take on an old favorite – creamy peanut butter filling in a chocolate bar Peanut Butter:  Creamy roasted peanut butter in a crunchy rolled oats and peanut butter bar Certified USDA Organic, 8-9 grams of plant-based protein from nut butter, brown rice protein and pea protein Find Clif Nut Butter Bars in the Nutrition Bar aisle Written by Jane Golub Director In-Store Marketing Programs October 30, 2016

WHOLE EARTH SWEETENERS

The Whole Earth Sweetener Company introduces a new portfolio of great tasting, low calorie sweeteners.  The Portfolio includes Nature Sweet Zero Calorie Sweetener, Baking Blend, Whole Earth Sweetener Honey 50 and Whole Earth Sweetener Agave 50.  All products are GMO. Nature Sweet Zero Calorie Sweetener is made from a blend of the world’s best sweeteners, including stevia and monk fruit.  Stevia is a small leaf that is native to the mountains of South America, while Monk Fruit is a small sub-tropical melon traditionally grown on steep, forested mountains.  One packet sweetens like 2 teaspoons of sugar.  It’s the perfect addition to coffee, tea or your favorite beverage – featuring a Non GMO product that is both gluten free and low glycemic. Baking Blend is a sweetener that bakes and browns like sugar, but with half the calories per serving.  Use a half cup of Baking Blend to sweeten like 1 cup of sugar.  This is a Non GMO Project Verified. Whole Earth Sweetener Honey 50 contains 50% fewer calories than traditional honey.  Use half as much for the same sweetness.  This is an Organic, Non GMO Project Verified and is a gluten free product. Whole Earth Sweetener Agave 50 contains 50% fewer calories than traditional agave.  Use half as much for the same sweetness.  This is an Organic, Non GMO Project Verified and is a gluten free product. Look for these fine Whole Earth Sweeteners in the Baking aisle.   Written by Karin Reeves of Reeves Farms This is the time of year when things start to slow down a little on the farm: We’re done harvesting all of our vegetables with the exception of some pumpkins and winter squash.  This means that we finally have a little time to do some cooking and baking. I’ve always enjoyed baking more than cooking.  It’s nice to mix up a bunch of ingredients, pop a pan in the oven and wait to see how it come out.  These pumpkin muffins are great because they’re really versatile.  They can be used for a dessert, breakfast or tasty snack. We have tons of pumpkins and squash around the house this time of year.  I usually spend a few hours on a rainy fall day baking up squash and pumpkins and turning them into puree to freeze for the winter.  Everyone in our family is a pumpkin and squash fan including the cat (it’s strange but he loves butternut squash).  For the pumpkin piece of this recipe I have used a lot of different things – pie pumpkins, butternut squash or even buttercup squash.  They all work well so use whatever you like best.  This recipe can also be a good way to use up leftover squash you made for dinner. Start by making the pumpkin puree, which is much easier than you might think. First cut the stem off the pumpkin or squash you have decided to use.  Then cut in half and scoop out the seeds (I like to save the seeds to roast later.)  Place on a baking sheet and bake them at 350 degrees for 60 minutes.  You will know they are done when you can easily pierce the flesh with a fork.  Allow to cool for about 20 mins or until its cool enough to handle.  Scoop out the flesh leaving the skin behind.  Put all the pumpkin flesh in a food processor and blend until smooth.  If you don’t have a food processor, you can mash up the chunks of pumpkin with a potato masher or a fork.  You will need one heaping cup of puree for this recipe.  Depending on the size of the pumpkin or squash you are working with you will probably have more puree than you need.  You can freeze it for later or you can easily double this recipe to use up more puree. Reeves Family Pumpkin Muffins Ingredients 1 ¾ cups flour ¾ cup granulated sugar ½ cup brown sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 2 eggs 1 heaping cup of pumpkin or squash puree ½ cup vegetable oil 1 tablespoon milk 1 teaspoon vanilla   Baking Instructions   Preheat oven to 375 degrees   Place paper liners in a muffin tin or grease tin using a paper towel with a little vegetable oil.   In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.  Make sure brown sugar is broken up so there are no chunks of sugar in the batter.   In a separate bowl, combine eggs, pumpkin, oil, milk and vanilla. Whisk together until smooth   Add wet ingredients to dry ingredients and fold together gently until just combined   Scoop batter into muffin tins so that each cup is about ¾ full   Bake for 20 minutes or until a tooth pick comes out clean when inserted into the center of a muffin   Let muffins cool for 10 minutes before removing from pan   You can serve immediately or let muffins cool completely before storing in an airtight container   Yield: about 18 medium size muffins.   This muffin recipe is a great base for trying some variations and experimenting a little.  You can add ½ cup raisins or walnuts to add some more interesting textures. For an extra rich dessert, sometimes I frost the muffins with cream cheese frosting or add a ½ cup of chocolate chips to the recipe.  Enjoy!