Dish. Prosecco! sparkling. Recipe: Prosecco Cheesecake page 6. In This Issue: Recipe: Vanilla Prosecco Cupcakes with Vanilla Icing page 4

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1 Dish December 2018 In This Issue: Recipe: Vanilla Prosecco Cupcakes with Vanilla Icing page 4 Recipe: Prosecco Cheesecake page 6 sparkling Prosecco! See page 2 for this festive Pink Prosecco recipe and look for other fun Prosecco recipes throughout this issue of Dish! Prices Effective December 5th through January 1st, 2019 All items priced with VIC Savings Card

2 1 4/6.7 fl. oz. Q Drinks fl. oz. Fever-Tree Tonic Water 2/ $ ml. Stirrings Cocktail Mixers fl. oz. Mr & Mrs T Bloody Mary Mixes Happy New Year! 32 fl. oz. SuckerPunch Gourmet Bloody Mary Mix fl. oz. Jose Cuervo Cocktail Mixers fl. oz. Master of Mixes Margarita Mixers 5.99

3 All items priced with VIC Savings Card 2 16 ct. Yogi Tea 12 to 15.5 fl oz. Guayaki Brand Yerba Mate Pink Prosecco Put about 2 tablespoons of Rose s Grenadine Syrup in a champagne glass. Add a squeeze of fresh lime. Fill up with Prosecco. Garnish with whipped cream, cherry and lime wedge. 12 fl. oz. Rose s Cocktail Mixers

4 3 13 oz. Golden Blintzes oz. Kedem Tea Biscuits oz. Manischewitz Chocolate Coins...3/ $ 1 44 ct. Manischewitz Candles...3/ $ 1 6 oz. Beantios Bean Chips 9.5 to 9.7 oz. Wasa Crispbread 16 oz. Mrs. Renfro s Salsa 8 to 8.8 oz. Dare Crackers 2/ $ oz. Skinny Dipped Almonds 2/ $ to 14 oz. Biscoff Cookie Butter 13 oz. Bonne Maman Preserves oz. Dickinson s Curd or Preserves 2/ $ 5 All items priced with VIC Savings Card

5 4 Vanilla Prosecco Cupcakes with Vanilla Icing Icing 2 cups HT Powdered Pugar 2 Tbsp. HT Butter 2 Tbsp. milk ½ tsp. HT Pure Vanilla Extract Cupcakes 2 sticks HT Unsalted Butter, softened 1½ cups Wholesome Sugar 3 cups HT All-Purpose Flour, sifted 2½ tsp. HT Baking Powder 1 tsp. salt 4 large eggs 1½ cups milk 2½ tsp. HT Pure Vanilla Extract 11/4 cup Prosecco 1.5 lb. Wholesome Raw Sugar 4.99 Preheat the oven to 350. Combine all icing ingredients in a large mixing bowl. Using a hand mixer, beat till smooth and fluffy. Then refrigerate. For cupcakes, line a cupcake pan with paper liners and set aside. In a bowl, combine the butter and sugar and beat with hand mixer on medium speed until light and fluffy. Add eggs one at a time, and make sure all the ingredients are well combined. In another bowl, add all-purpose flour, baking powder, and salt in bowl and mix to combine. Next, in a cup, add the milk, vanilla and Prosecco. Alternating, add the wet mixture and the dry mixture to the butter/sugar mixture. Beat on low speed till well combined. Fill paper liners ⅔ of the way with batter. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool and add icing. Top with favorite topping and enjoy. 10 oz. Crosse & Blackwell Ham Glaze to 9 oz. Crosse & Blackwell Chutney oz. Dickinson s Premium Cranberry Relish 2.49

6 fl. oz. Nonna Pia s Classic Balsamic Glaze fl. oz. Holland House Cooking Wine oz. Organico Bello Pasta Sauce oz. De Cecco Gnocchi 32 oz. Michael s of Brooklyn Pasta Sauce oz. Cucina Antica Pasta Sauce oz. Delverde Pasta 24 oz. Rao s Homemade Pasta Sauce oz. Nongshim Noodle Soup 99 All items priced with VIC Savings Card

7 6 Prosecco Cheesecake Crust: 13/4 cups Biscoff Santa Cookie Crumbs 2 Tbsp. HT Sugar 4 Tbsp. HT Salted Butter, melted Filling: 2 lb. HT Cream Cheese, room temperature 11/3 cup HT Sugar 2 tsp. HT Vanilla Extract 4 large eggs 2/3 cup HT Plain Yogurt 1 tsp. HT Baking Soda 2/3 cup HT Heavy Whipping Cream 11/4 cups prosecco Heat oven to 325. Combine cookie crumbs, 3 Tbsp. sugar and butter. Use non-stick spray on the bottom of 9 inch pan. Press crust filling onto bottom of pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed. Next, add plain yogurt, baking soda, heavy whipping cream and prosecco. Mix till well blended. Pour over crust. Bake 1 hour or until center is set. Loosen pie with knife around the rim. Cool before removing rim. Refrigerate cheesecake 4 hours. 8.8 oz. Biscoff Cookies 4.49 the Cheese plate Emmi Le Gruyere 1/lb. With its subtle and sophisticated taste, it is the authentic cheese of the French speaking region of Switzerland. Produced since at least 1115 in the region surrounding the small town of Gruyère. Gruyère cheese owes its subtlety and characteristic taste to the best quality unpasteurized milk coming straight from cows fed on grass during the summer and hay during the winter. Perfect for Fondue, Quiche, Mac & Cheese, Omelets, and French Onion Soup.

8 Flavors to make your holiday feast even better 8 oz. Better than Bouillon Base oz. Crosse & Blackwell Seafood Sauces fl. oz. Bragg Organic Apple Cider Vinegar fl. oz. Girard s Dressing fl. oz. Lord Sandy s Worcestershire Sauce fl. oz. Marion s Kitchen Sauces 1.4 oz. Knorr Vegetable Recipe Mix oz. Knorr Hollandaise Sauce Mix 1.79 All items priced with VIC Savings Card