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Edy`s Ice Cream Select Var 48 FL. OZ. Cont.

3 for $10
Edy`s Ice Cream Select Var 48 FL. OZ. Cont.

Kellogg's Frosted Flakes 13.5 OZ. Box.

2 for $5
Kellogg's Frosted Flakes 13.5 OZ. Box.

Avenue A Bbq Sauce Select Var 18 FL. OZ. Cont.

4 for $5
Avenue A Bbq Sauce Select Var 18 FL. OZ. Cont.

Fresh Perdue Grade A All Natural Chicken Drumsticks or Thighs (Family Pack)

$0.99 LB.
Fresh Perdue Grade A All Natural Chicken Drumst...

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Ready for more savings? Find your local Associated

Ready for more savings? Find your local Associated Supermarket today >

#WeeklyCircular #AssociatedSupermarket

*Prices and availability may vary by location. Advertised meat and some produce items are priced per LB.

Celebrate #NationalChocolateCakeDay this 1/27 with

Celebrate #NationalChocolateCakeDay this 1/27 with a great recipe! > Double Chocolate Marshmallow Cake

*Courtesy of Kraft Kitchens

Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 c. BREAKSTONE'S or KNUDSEN Sour Cream
1/2 c. oil
1/2 c. water
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 c. JET-PUFFED Miniature Marshmallows

Directions:
1. Heat oven to 350°F.

2. Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.

3. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.

4. Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.

5. Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.

6. Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.

Stock up on your Winter must-haves! > #WeeklyCir

Stock up on your Winter must-haves! >

#WeeklyCircular #AssociatedSupermarket

*Prices and availability may vary by location. Advertised meat and some produce items are priced per LB.

Celebrate #NationalMilkDay with #AvenueA! 😋

Celebrate #NationalMilkDay with #AvenueA! 😋

Start the year with big savings! > #WeeklyCircul

Start the year with big savings! >

#WeeklyCircular #AssociatedSupermarket

*Prices and availability may vary by location. Advertised meat and some produce items are priced per LB.

Happy New Year to all our shoppers, may you have a

Happy New Year to all our shoppers, may you have a happy and healthy 2022! ✨ #HappyNewYear

New Year, new deals ⭐ > #WeeklyCircular #Assoc

New Year, new deals ⭐ >

#WeeklyCircular #AssociatedSupermarket

*Prices and availability may vary by location. Advertised meat and some produce items are priced per LB.

This one is a must! 😋 Molasses Black Pepper Gla

This one is a must! 😋 Molasses Black Pepper Glazed Ham

*Courtesy of National Pork Board

Ingredients
1 bone-in ham, cooked, 10-12 lb.
2 c. orange juice
1/4 c. honey
1/4 c. molasses
2 Tbsp. brown sugar
2 Tbsp. Dijon-style mustard
1 Tbsp. black pepper, coarsely ground

Directions:
1. Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325°F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130°F, about 1 1/2-2 hours.

2. Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.

3. When ham reaches 130°F, start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140°F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.

* This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas. Serve with scalloped potatoes, snow peas, and crusty bread.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:
Calories: 274; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 81mg; Total Carbs: 11g; Fiber: 0g; Protein: 33g; Sodium: 872mg;

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