Grocery Shopping, Week 6 (Costco)

Amid the busyness of life, I've fallen behind on documenting my grocery shopping! Here is December's second shopping trip.

I have actually gone shopping once since this trip, and bought items needed to make food for the freezer for when our new baby's born. Even though we've spent a bit this month on groceries, I am happy to say that we haven't eaten it ALL, yet, and my freezer is getting fuller!! :)

Is it any surprise that I went to... Costco for groceries?! Living 3 miles from Costco means I can go weekly. :| :)

Bread flour (50#)    $15.49
Basmati rice (20#)    $19.99
Sugar (10#)      $5.99
English muffins (12ct.)    $3.45
Mission tortilla strips (3#)   $3.35
Mission flour tortillas    $4.99
Yellow onions (10#)   $3.49
Broccoli florets (3#)    $3.99
Bananas (9#)      $3.96
Large eggs (5 doz.)   $6.49
Milk (2 gal.rBST-free)  $4.12
Darigold sour cream (3#)  $3.79
Butter (4#)    $6.59
Tillamook shredded cheddar (5#) $10.99
Shredded mozzarella cheese (5#)  $10.59
Whole chickens (.99/lb)   $11.00
~6lbs. Ground beef (12% or less fat)  $15.57
Organic frozen corn (5#)      $4.99
Organic frozen green beans (5#)    $5.99
Organic frozen peas (5#)     $5.35

Total: $150.17

The bread flour is my favorite for making challah and pizza dough! While I use fresh whole wheat flour in most other things, we like white flour for challah and pizza. :)

I don't consider the sugar to be a good price, BUT I was out of sugar and didn't want to make a separate stop. This bag should last us a while, since we mostly use brown sugar or honey. :)

And Joshua said I could blame the English muffins on him! ;) He loves egg sandwiches with a slice of cheese, on a toasted English muffin. I need to learn to make English muffins, since they are rather pricey and the package of 12 made less than 3 servings for each of us... :)


I have a recipe for English muffin bread , which I think isn't to bad. Here is the recipe if you would like to try it.

English Muffin Bread

prep:20mins. rise: 45 mins. Bake:25 mins

Oven :400 degrees Makes: 2 loaves

Corn meal
6 cups all purpose flour
2 packages active dry yeast
1/4 tsp baking soda
2 cups milk
1/2 fup water
1 tablespoon sugar
1tsp. salt

1. Grease two 8x4x2 inch loaf pans. lightly sprinkle with enough cornmeal to coat bottom and sides of the pans.

2. In a large mixing bowl combine 3 cups of the flour, the yeast and the baking soda; set aside. In a medium saucepan heat and stir milk, water , sugar, and salt just till warm (120 degrees-130 degrees). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise for in a warm place until doubled in size.

4. Bake in a 400 degree oven about 25 mins. or until golden brown. Immediately remove bread from pans. Cool on wire racks.

** This recipe is from 2002 edition of Better Homes and Garden cookbook.

I use this instead of English muffins for breakfast sandwiches.

No kneading?

This seems so simple, I might have to try it myself! (yeah I'm nervous about kneading and the whole nine yards, I've never kneaded, and I don't want to over knead, or even under knead).

I prefer whole wheat english muffins, but all the commercial versions are too sweet, so I make my own using the recipe from "Laurel's Kitchen" (1978 paperback). The yogurt gives a nice tang.

I don't bother with cutting out round muffins; square ones work just fine and are easier to create without having scraps.

Thanks so much for the English Muffin recipe suggestions! Maybe I will have enough pre-baby energy to make these and freeze for later! :D Making squares sounds like a great idea. Anything that cuts down on prep time, yay! :)

Also the light whole wheat dough from Artisan Bread in 5 minutes a day makes a great english muffin, after it has turned a little sourdough like. Mix it up and it stays in the fridge for up to two weeks so you could just break off what you need each day. Or after the dough sours make them all up as english muffins and freeze. Just take a rounded dough the size of the muffin you want and cook it on the stove top in a little butter till the first side is browned and then flip over. If they are not finished in the middle around 10 minutes in the oven 375 or so finishes them off. And of course you have to break them open with a fork for all the good holes. You could really do any dough that way but after it sours it has a more authentic flavor and better holes.

I often find English muffins marked down at Fred Meyer - even the whole wheat ones! I just bought 6 packs for .59 cents each a couple weeks back. I just store them in the freezer and when I need them I thaw about 20 seconds in the microwave and then pull them apart and toast!

I just made breakfast sandwiches this morning!

when they are on sale for 2/$5, and stock up. I will then freeze them according to how many we will eat at one time.

We have a bread store that sells Wonder Bread and Hostess products. They always have a mark-down shelf and I often find Wonder English muffins for 0,50 cents per package. I usually buy all they have at that price and stock up. I've also made the English muffin bread that a previous commenter posted the recipe. It is very good and easy. In fact, I had two slices of it for breakfast this morning! I use the same recipe from the BHG cookbook.

I just wanted to sign in to say that I made the above recipe of english muffin bread 2 days in a row and its very yummy. Its not the same as a regular english muffin of course, but Im not one who is likely to actually shape out english muffins, so this recipe will work for us!

Its very good toasted with butter.

What do you use the Mission tortilla strips for?I have never seen strips but made them to top soups with.

Same here... a family of 6.. a twelve pack of them don't last long.. its treat.. Luckily the bread warehouse has been having them marked I can get them rather cheaply

Where can I buy Bread Flour like yours?. At the Costco where I go doesn't have this flour. I buy All-Purpose FLOUR.

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