Reuben Crescent Bake

Reuben Crescent Bake
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef 1 can (14 ounces)
sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting


Crockpot Chicken and Dumplings


Crockpot Chicken and Biscuits
3 lb chicken
salt and pepper
4 T butter
1 large diced onion
1/2 c flour
1 1/2 c hot water
1 1/2 c chicken stock
2 carrots, peeled and chopped
2 handfuls green beans, cut into 3/4″ pieces
1 t dried thyme
1 t salt
1/2 t pepper
1 batch bisquick

Cut the chicken into pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. Bring to a simmer and cook, covered, while you mix up the biscuit dough. Pour the chicken and gravy into a crockpot then plop the dough on top in meatball sized balls. Cook on low for 6 to 8 hours.

Great Groceries – Valentine Wafers


Valentine Cream Wafers
2 cups Gold Medal® all-purpose flour
1 cup butter, softened
1/3 cup whipping (heavy) cream
Granulated sugar
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
Red liquid food color

In medium bowl, mix flour, 1 cup butter and the whipping cream Cover and refrigerate about 1 hour. Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface and cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown. Cool. Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Add food coloring until frosting is desired pink in color. Spread onto one heart shaped cookie and cover with the other side.

Great Groceries Antipasto Squares   Find the recipe at

Confetti Chicken Pasta


16 oz. Penne Pasta

2 tbsp. olive oil, divided

2 Boneless Skinless Chicken Breasts, cubed

¼ tsp. salt

¼ tsp. pepper

½ c. Onion, diced

1 tsp garlic

1 Yellow Bell Pepper, long thin slices

1 c. Broccoli

1 c. Asparagus, chopped

1 c. Grape tomatoes

Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and cool.

Add the remaining olive oil and saute the onions for, adding in and sauteeing garlic and bell peppers. Add your other veggies, saving the tomatoes for the end.

Combine veggies and chicken and make sauce.

Spicy Cream Sauce

2 tbsp. butter

2 tbsp. flour 2 c. half & half

1/4 tsp. of red pepper flakes

1 c. parmesan cheese

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Add flour and stir. Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer.When your sauce begins to thicken,  turn off the heat and add in your cheese. Mix chicken and pasta with sauce and serve.

Buttermilk Roast Chicken

2 Cups buttermilk

5 garlic gloves

1 tablespoon Kosher Salt

1 tablespoon sugar

1 1/2 teaspoons paprika

Ground Black Pepper

3 pounds of chicken (thighs, legs or breasts)

Olive Oil

Sea Salt


Whisk Buttermilk together with garlic, salt, sugar, paprika and a lot of pepper. Place all chicken parts in a gallon freezer bag and pour buttermilk mixture on top. Refrigerate for 24 hours. Preheat oven to 425. Heat a skillet on medium high. Remove chicken from the buttermilk marinade, and arrange skin side up in the skillet. Brown and drizzle with olive oil then roast for 25 – 30 minutes in a baking dish.


Prices only redeemable until 3/20

Great Groceries – Chicken Alfredo

Great Groceries is a weekly recipe segment brought to you by Todd Sparkle Market. Each week we’ll give you great recipes and money saving tips when you shop at Todd Sparkle Market. Our Chicken Alfredo is better than the meal you get in an Italian Restaurant.

Tasty Chicken Tortilla Soup

You’re going to love the creamy combination of cheese and spices in this delicious Chicken Tortilla Soup. Top it off with some crushed up tortilla chips for a fantastic finish.



1/4 C Butter and Flour

3C Chicken Broth

1C Milk

8 oz Velveeta

10 oz Can Rotel Tomatoes and Chiles

2C Cooked, Shredded Chicken

1t cumin and chili powder

Mexican Shredded Cheese

Crushed Tortilla Chips


In a pot, melt butter and stir in flour. Slowly whisk in chicken broth and milk, then reduce heat and stir in Velveeta. Stir until melted, then stir in Rotel, chicken and spices. Serve with crushed tortilla chips and mexican shredded cheese on top




Tasty Antipasto Squares – Great Groceries



  • 2 cans refrigerated crescent dinner rolls
  • 1/2 pound thinly sliced boiled ham
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Swiss cheese
  • 1/2 pound thinly sliced Genoa salami
  • 1/2 pound thinly sliced pepperoni sausage
  • 1 jar roasted red peppers
  • 3 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon ground black pepper




  1. Preheat oven to 350 degrees.
  2. Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
  3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
  4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Watch us make this recipe on youtube. Follow the link below.

Great Groceries – Antipasto Squares


Our Employees Really Sparkle!

Employees at East Palestine Sparkle Market really know how to shine. We recently received a letter from a customer, thanking us for offering such great customer service. We wanted to share this letter and take the opportunity to thank our employees for being helpful and knowledgeable!

Manager of East Palestine Sparkle Market;

A few weeks ago, I called your store to inquire if you had smoked beef in a jar. I was transferred to a young man, who, kindly told me they had beef in a jar. My husband went to your store and while he was there, I discovered I also needed Cool Whip for a salad. I called and a lady answered and said she would see if he was there. She picked up the Cool Whip and gave it to him. It certainly meant a lot to us that your employees were so kind and helpful. Also, they sent us the East Palestine Sparkle ad, which we now get in the Morning Journal. 

Thank you so much for your thoughtfulness. It is rare to have that kind of people. People who care. 

(Author to remain nameless)

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