Sams Club: Open house August 5-7th! Free for non-card holders!

REMINDER: This is today and tomorrow!

I want to thank Amber D. and the comments on Facebook for reminding me about the Sams Club event coming up the next few days.

From August 5th to the 7th Sam’s Club is having a back to school open house. Anyone can shop there with no charge and you don’t have to have a card. Plus, you will not be charged the 10% up-charge when you shop there and are not a member.

This would be a good time to see what they have and check prices.

• My list of 5 things that I WILL buy at Sam’s Club you can go HERE.
• My list of 5 things I WON’T buy HERE.

Sam’s Club also offers a free meal planning site HERE. You will find a free guide to seven different ways to get the maximum use out of a weekday food staple.

This is the recipe they included, for the picture above:

Strawberry Panna Cotta Recipe
Preparation Time: 25 Minutes
Servings: 6

Ingredients
Panna Cotta:

• Vegetable oil
• 2 tablespoons plus 1 teaspoon water
• 2 teaspoons (1 pkt.) unflavored gelatin (use 1½ teaspoon if you prefer a softer texture)
• 1 cup plain whole-milk yogurt or buttermilk
• 2 cups whipping cream
• ½ teaspoon vanilla extract
• ½ cup sugar

Strawberry:

• 2 pints strawberries, hulled, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon sugar
• Optional: ½ teaspoon freshly ground black pepper

Cooking Directions
For Panna Cotta:

• Lightly oil custard cups
• Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
• Mix yogurt, 1-cup cream and vanilla in a large bowl.
• Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
• Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
• Divide mixture among six ¾-cup ramekins. Refrigerate dessert uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:

• Toss strawberries, vinegar, sugar (and pepper, optional)  in large bowl to combine.
• Let stand 30 minutes, tossing occasionally.
• To serve: Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.