Endless Sandwich Combos

Here is a list of creative ways to transform a basic sandwich into something new and exciting!

CHANGE YOUR BREAD – put sandwich contents on or in:

Instead of white try rye, wheat, pumpernickel	Put it on a french bread loaf
A pita pocket	Serve your sandwich open-faced
A tortilla to make a wrap, burrito or quesadilla	Try a bagel or English muffin
A lettuce leaf	Try cornbread or sourdough or artisan breads
Hamburger buns or hoagie rolls	Brioche or Challah or Baguettes
Try slider buns or pretzel buns	Use garlic toast instead of plain bread
Slice tortilla into pinwheels or remove some  of the bread from a hoagie or bun and  stuff with your sandwich contents	Use a flatbread like Naan which can be  cut like a pizza or into squares

CHANGE THE METHOD OF YOUR SANDWICH

Change from cold to hot or hot to cold	Eat it like a meal instead of a sandwich
Grill your sandwiches like a grilled cheese	Chop it, mash it or slice it differently
Use a panini press or smashed	Grill some of your vegetables but not all
Chop your ingredients extra fine or chunky	Crumble your ingredients or slice everything
Bake it in the oven or air fryer	Put your bread in a toaster
Microwave - wrap in a damp paper towel  and microwave 30–45 sec for a soft,  steamed sandwich (great for pita or tortillas).	Open-face broil spread filling on bread,  top lightly, broil 2–4 min.

SWITCH UP OR ADD TO

Swap meat for tuna, chicken or fish or tofu	Add bacon or prosciutto
Add or remove some veggies	Add hard boiled eggs
Try adding two meats together like tuna and chicken	Add fresh basil, cilantro, arugula, spinach, or sprouts for freshness

CHANGE UP YOUR CHEESE

Use sharp cheddar instead of mild	Switch cheddar to goat cheese
Use Swiss, provolone, feta or pepper jack	Try cream cheese instead
Melt the cheese or leave it a cold solid piece

ADD TEXTURE AND CRUNCH

Toasted nuts – walnuts, almonds or pecans	Add crispy veggies – cucumber, carrot, radish
Add pickles, coleslaw or apple slices	Add cereal – any variety
Add mashed potatoes, stuffing or refried beans to add a soft texture	Add a layer of potato chips or crackers – any variety
Add something juicy like tomato, pickles or sauerkraut

PLAY WITH SPREADS AND SAUCES

Mayo with sriracha or pesto	Try curry powder or other herbs in mayo
Try hummus, olive tapenade, tzatzili  or roasted red pepper spread	Try honey mustard, Dijon, spice  brown mustard or a garlic aioli
Add ketchup, BBQ sauce or ranch dressing	Try Italian dressing or any dressing you have
Try a creamy sauce like sour cream or yogurt	Try an oily base like garlic oil or olive oil
A sweet sauce can be jam, honey or  sweet relish	For tangy try vinegar or pickles
For spicy try hot sauce or chili crisp

TRY A GLOBAL FLAVOR

Try Mediterranean with olives, feta,  sun dried tomatoes and/or tzatziki	Try Asian with pickled veggies, hoisin  sauce or wasabi mayo
Try Mexican with guacamole, salsa,  jalapenos and pepper jack cheese

CHANGE TO SWEET AND/OR NUTTY COMBOS

Add fruit like apple slices, grapes, pear  slices or dried cranberries	Drizzle a little honey or use some fig jam  for sweetness
Try using almond butter, peanut  butter or cashew butter for a nutty flavor

ADDITIONAL CHANGES

Put your filling on a plate and eat it with  a knife and fork. You can still use the  bread if desired	Cut your sandwich in half and then  in half again so you have four small  pieces
Wrap your sandwich in tin foil or  parchment paper to give you a fast food  vibe

I hope this list gives you hundreds of new ideas for your sandwiches and takes them from boring to exciting again!

💗 Jo

Build a Perfect Sandwich

To build a perfect sandwich there is an eight step formula, so let’s begin.

Step One: the foundation of any sandwich starts with the BREAD. Try pairing a soft bread with soft toppings and a crustier bread with crunchy tough fillings.

Step Two: is the MOISTURE SHIELD OR BARRIER. This is generally some kind of fat like mayonnaise, butter or pesto. Be sure to spread it completely to the edges of both slices of bread to help prevent sogginess.

Step Three: the star of the show… PROTEIN. A thinly sliced or shaved meat will allow for better texture and less slippage. The suggested ratio is 1:4 meaning; 4 parts protein to 1 part cheese.

Step Four: CHEESE! I love cheese! It adds a creaminess to your sandwich as well as helps to bind ingredients together.

Step Five: is all about TEXTURE AND CRUNCH. Try raw onions, pickles, lettuce or even crispy bacon. Think of anything that has a crunch… cereal, potato chips or raw bell peppers. The list can go on and on, just don’t skip this as it provides the vital contrast in your sandwich.

Step Six: TANGY ZIPPY FLAVOR. Mustard, vinaigrette, balsamic vinegar, pickles, BBQ sauce, even ketchup it’s all designed to wake up your palate.

Step Seven: a FRESH CREAMY ELEMENT like avocado, roasted peppers or tomatoes for freshness.

Step Eight: SEASONINGS. Salt and pepper go a long way to make a sandwich delightful. But consider herbs or other spices like Italian seasoning, curry powder, garlic powder or even onion powder. Think about the herbs you put on tomatoes or other veggies and add them to your sandwiches.

Optimal Layering Structure
On the BOTTOM is your bread with a FAT BARRIER followed by the DENSE HEAVY INGREDIENTS like cheese and meat.

The MIDDLE layer is your MAIN PROTEIN. Be sure to layer the protein so it extends all the way to the edges of your bread and slightly beyond.

Finally the TOP layer is where your WET INGREDIENTS live. These are things like tomatoes and cucumbers. Next you add your GRIPPY INGREDIENTS like lettuce and finally you have your FAT BARRIER on your TOP BREAD.

Additional Tips
- Using thin slices of vegetables and/or shaved meat helps prevent the filling from sliding out of your sandwich.

- Season as you go meaning season your tomatoes and greens directly instead of on the top of the sandwich.

- Compress your sandwich by wrapping the final sandwich tightly in plastic wrap or aluminum foil for a few minutes to set the structure you have just built.

Enjoy your perfect sandwich!

💗 Jo 

Sandwiches List 6

 This wraps up our sandwiches list. I hope you have enjoyed it. Next we will be moving on to some lunch recipes so stay tuned!

Ham Salad Sandwich

1 cup chopped canned or fresh cooked ham

2 tablespoons mayonnaise

1 tablespoon relish

4 slices bread

To make: mix ham, mayonnaise, relish; spread on bread.

Tomato & Basil Sandwich

4 slices bread

Tomato slices

Fresh basil leaves

Olive oil

Salt & pepper

To make: layer tomato and basil, drizzle with oil, season.

Cottage Cheese & Tomato Sandwich 

4 slices bread

1/4 cup cottage cheese 

Tomato slices

To make: spread the cottage cheese onto your bread, add your tomato slices and close it up.

Chopped Salad Wrap

1 cup chopped salad mix – I’d suggest buying a kit so you get your dressing as well

2 tablespoons dressing

2 tortillas

To make: toss salad with dressing, wrap in tortillas. If you purchased a salad kit you could add the unused packages from the kit to you sandwiches if you desire like cheese, croutons (smashed), etc.

Cucumber Cream Cheese Sandwich

4 slices bread

1/2 cucumber – sliced

2 tablespoons cream cheese

Optional: Dill

To make: spread cream cheese on to your bread and sprinkle lightly with your dill seasoning if using. Layer on the cucumber and close

Philly CheeseSteak

2lbs thinly shaved beef – ribeye is recommended but I just use the Steak-Umm’s

1lb provolone cheese slices – I have used mozzarella cheese in a pinch

1 large onion

Salt & pepper

2 tablespoon oil, butter or margarine for frying

Optional: 2 green bell peppers or 1lb mushrooms – thinly sliced ( could use both if desired)

6 hoagie rolls

To make: Slice your steak into thin strips cutting against the grain of the meat. Cut your pepper if using into long thin strips and your onion into half rings. If you are using mushrooms, cut them into bite-sized pieces. Get your oiled skillet onto the stovetop and let it get hot before adding your onions, peppers and mushrooms. Cook them until they are nicely golden brown, 5-7 minutes. Remove the veggies and up your beef into the same skillet. Season your meat with salt and pepper. Cook until the meat is cooked then add back in your veggies and stir. Add your cheese to the top of your mixture and let the cheese melt. Put this mixture into a hoagie roll that you can toast if you desire

 

Cream Cheese Sandwiches with:*

Everything Bagel Seasoning - savory and flavorful.

Jelly – sweet and creamy option.

Chives - herbaceous.

Olives - chopped olives mixed with cream cheese.

Dried Cranberry - sweet and tangy.

Bell Pepper - creamy with a fresh crunch.

Walnut - creamy with a nutty crunch.

Sun-Dried Tomato - tangy and savory.

Pineapple - sweet and tangy.

Leftover Sandwiches:*

Meatloaf – sliced cold meatloaf on to bread

Pulled Pork – shred leftover pork and mix it with a touch of BBQ sauce

Meatball – put meatballs with a little sauce onto bread or into pita bread

Stuffing – just pile the Thanksgiving style stuffing onto your bread and eat up

Turkey/Chicken Gravy – simple way to use it up just pour over bread and eat

Canned Sandwiches:*

Vienna Sausages – mash sausages, add a little of the juice from the can and eat

Corn & Mayonnaise – just mix your corn into mayonnaise and pile it on your bread

Green Beans & Mayonnaise – a unique creamy veggie sandwiches

Salmon Salad – mix mayonnaise, salmon and salt & pepper

Chili – warm the chili and put on top of your bread, perhaps add some cheese

Artichoke Hearts & Mayonnaise – chop the artichoke hearts and mix with mayonnaise

Spam Sandwich: slice spam and fry it in a frying pan

Shrimp – mixed with mayonnaise and put on bread

Misc:*

Sugar Sandwich - butter or margarine bread and sprinkle with sugar

Salami & Mustard Sandwich - simple deli meat with a kick

Fried or Scrambled Egg Sandwich - you can add bacon and cheese if desired

Imitation Crab – mixed with mayonnaise. Served on bread

  Cheese Whiz Sandwich – I love cheese whiz on honey wheat bread with margarine

 

💗 Jo 

Sandwiches List 5

 We only have one more after this, so enjoy!

Greek Salad Pita
1/2 cup diced cucumber
Tomato
Feta cheese
Black olives
2 pita breads

To make: mix veggies and feta, stuff into pita. If this is a little dry you could make a simple dressing by mixing extra virgin olive oil and some red wine vinegar together.

Vegetable Sandwich
4 slices bread
Cucumber slices
Tomato slices
Lettuce
Cream cheese

To make: Spread cream cheese onto your bread and then layer on your veggies.

Roasted Veggie Wrap
1 cup assorted roasted veggies like peppers, zucchini, onions, etc
2 tortillas
2 tablespoons hummus

To make: spread hummus, add veggies, roll up.

Carrot & Raisin Sandwich
1 carrot – grated
2 tablespoons raisins
2 tablespoons cream cheese
4 slices bread

To make: mix carrot, raisins, cream cheese. Spread on bread.

Spicy Bean Wrap
1 cup canned black beans – drained and rinsed or cook your own black beans if desired
2 tablespoons salsa
2 tortillas

To make: mash beans, mix with salsa, spread on tortillas and roll up.

Black Bean Burger Patty Sandwich
2 veggie black bean burger patties – cooked
4 slices of bread or 2 hamburger buns
Optional: ketchup and/or mustard

To make: put your cooked burger on to your bread or buns.

Roast Beef & Onion Sandwich*
4 slices bread
4 slices roast beef – sliced leftovers
Thinly sliced onion
Optional: horseradish sauce

To make: Layer beef and onion, add horseradish sauce if desired. You could leave out the onion and instead use any leftover gravy you have. Just put the gravy on top of your meat and close up your sandwich.

I love to use leftover roast beef to make french dip sandwiches. I use Artisan Hearth french rolls, shred up the roast beef and pile it into the roll with a little margarine. I make a packet of au jus according to the packet directions and put it in a small dish beside the sandwiches for dipping.

Guinea Grinder popular Iowa State Fair Food
1lb Italian sausage (Graziano’s brand if available)
1lb ground beef
8-15oz can of pizza sauce or tomato sauce – or do half and half if you have leftover sauces
1 tablespoon minced onion
Shredded mozzarella cheese or provolone cheese
French bread or hoagie rolls
Optional: 1/2 teaspoon red pepper flakes – for heat
Optional Topping: sliced banana peppers

To make: start by browning your meats in a large skillet over medium-high heat, making sure to break up the meat into small crumbles. Drain off any grease before adding your sauce, onion and seasonings. Simmer on low heat for 5-15 minutes until all the flavors combine. Toast your bread slightly in the oven or under the broiler before spooning a generous amount of meat mixture onto the bottom half of the bread. Top with a heavy layer of cheese and banana peppers, if desired. Finally wrap your sandwiches in foil and put into a 350 degree preheated oven and bake for 10-15 minutes or until the cheese is melted and bubbly.

Cabbage Slaw Sandwich
1 cup shredded cabbage
2 tablespoons mayonnaise
1 teaspoon vinegar
4 slices bread

To make: mix cabbage, mayonnaise, vinegar; spread on bread.

Falafel Pita
4 falafel balls - store-bought or homemade
Lettuce
Tomato
2 pita breads
Tahini or yogurt sauce

To make: stuff pita with falafel, veggies, drizzle with sauce.

💗 Jo

Easter 2026

 With Easter being just right around the corner I thought I would give you another episode of Pick Your Budget Holidays. Let’s get started. As always I’m using Walmart pricing unless otherwise stated.

SIDES

8.5oz can of Great Value peas and carrots (.67¢)

10oz package Marketside fresh asparagus spears $3.84 (we will be roasted these)
8.5oz Gem extra virgin olive oil ($4.48)
26oz Great Value iodized salt (.84¢)
2oz Supreme Traditional ground black pepper (Dollar Tree - $1.25)
served with melted butter (8oz Great Value salted butter - $1.94)
or melted margarine (16oz Imperial margarine - $1.24)

To make: start by preheating your oven to 400-425°F  then washing and rinsing your asparagus under cold water to remove any dirt. Pat the spears dry because any remaining moisture can steam them rather than sear them. Snap off the woody, tough bottom ends of the asparagus (about 1-2 inches) by bending the spear until it breaks naturally. Of course you can cut off the ends as well, if you desire. You can peel the asparagus if the spears are very thick stalks by using a vegetable peeler. You will only need to peel the bottom half of the spear for a more tender texture. Toss the asparagus with a generous drizzle of olive oil, and liberally sprinkled with salt and pepper. Spread into a single layer without overcrowding the asparagus on a baking sheet. Roast in your oven for 12-15 minutes until tender and lightly browned, tossing or stirring halfway through.


Creamed Peas by Julie Seats and Treats 

1/4 cup butter (8oz Great Value salted butter - $1.94)
1/4 cup flour (2lb bag Great Value flour - $1.32)
2 cups milk (16oz Kemps Select milk - $1.32)
1/2 teaspoon salt (reduce this amount if using salted butter - maybe 1/4 teaspoon – 26oz Great Value iodized salt .84¢)
4 cups frozen peas (32oz bag Great Value frozen sweet peas - $2.48)
Optional: 1/4 teaspoon pepper (2oz Supreme Traditional ground black pepper $1.25 from Dollar Tree)

To make: melt your butter in a medium sized pot over low heat. Once the butter is melted, slowly whisk in your flour. Whisk this until it is smooth. Next add your milk and turn up the heat to medium until this becomes smooth and thickens - be sure to whisk often so this doesn’t burn. Add your peas and salt. With your heat still on medium heat the peas through. Taste and adjust the seasonings if need be.

If you know my family at all, you know we love green bean casserole and make it for every holiday we can possibly make it for. So I am including it here with a twist - the stovetop method.

Green Bean Casserole
2 cans 14.5oz Great Value french style or cut green beans ($1.52 - .76¢ ea),
1-10 1/2oz can of Great Value cream of mushroom soup (.70¢)
bag of Golden Farms crispy fried onions purchased from the Dollar Tree (2.8oz bag for $1.50)

To make: just mix the green beans and the cream of mushroom soup together in a pot on the stovetop. Cook this, stirring often until everything is nice and warm. Sprinkle in a small handful of fried onions and stir. Dish this up into your serving bowl and top with more fried onions.

Note: this method works great but I will tell you that it won’t get that “browned” flavor you get for making it in the oven.


You can do dinner rolls or we love to do a combination of corn muffins and blueberry muffins. That way there is a flavor for everyone.
Dinner Rolls -12ct Great Value brown and serve dinner rolls $1.87
Corn Muffins - 8.5oz box Jiffy corn muffin mix .67¢
Blueberry Muffins - 7oz box Jiffy blueberry muffin mix .98¢
Garlic Herb Biscuits - 8.5oz Harvest Hill garlic herb biscuit mix from Dollar Tree for $1.50

Note: for the corn muffins you will need 1 egg and ⅓ cup milk for the blueberry muffins you'll need 1 egg and ⅓ cup milk and for the cheddar herb biscuits you will need ½ cup shredded sharp cheddar cheese and ¼ cup unsalted butter - or you can use margarine.

Here are the prices:
6 count Great Value eggs - .96¢
16oz Kemps Select milk - $1.32
8oz block (you'll need to shred it) Great Value sharp cheddar cheese $1.87
8oz Great Value salted butter - $1.94 or 16oz Imperial margarine - $1.24

POTATOES & GRAVY

Mashed Potatoes & Pork Gravy
4oz Great Value instant mashed potato pouch $1.00 or 9oz box for $1.26
1.41oz Pioneer roasted pork gravy mix $1.48

Note: if you go with the box of instant potatoes you will need milk, margarine and salt.
16oz Kemps Select milk - $1.32
16oz Imperial margarine - $1.24
26oz Great Value iodized salt .84¢


Au Gratin Potatoes - 4.7oz Great Value Au Gratin Potatoes $1.22

Note: you'll need 2 tablespoons margarine or butter and ½ cup 2% milk (8oz Great Value salted butter - $1.94 or 16oz Imperial margarine - $1.24 and 16oz Kemps Select milk - $1.32)


2 pounds baby potatoes, diced (Yukon Gold or red) 1.5lb bag of fresh red baby potatoes $3.48
4 tablespoons butter (melted) - 8oz Great Value salted butter - $1.94
1/2 teaspoon salt - 26oz Great Value iodized salt .84¢
1/4 teaspoon pepper - 2oz Supreme Traditional ground black pepper from Dollar Tree $1.25

Butter “Gravy”
3 cups potato water - this is the water you used to cook your potatoes, saved from draining them
6 tablespoons butter (melted) - 8oz Great Value salted butter - $1.94

To make: put your diced potatoes into a large pot and cover with water. Add salt (26oz Great Value iodized salt .84¢) to the water and bring your potatoes to a boil. Cook them until they are fork-tender (about 15-20 minutes.) Drain your potatoes and put them into a serving dish. Toss in your melted butter, salt and pepper (2oz Supreme Traditional ground black pepper from Dollar Tree $1.25)

To make: the butter “gravy”: simply pour the melted butter into the saved potato water, mix and serve.

MEAT/MAIN

Deli Ham - 2oz package Carl Buddig ham lunchmeat .83¢ or 9oz tub of Great Value ham lunch meat $3.57

Brown Sugar Glazed Ham Rolls
Deli ham
Brown sugar - 16oz Domino Light Brown Sugar $1.50 from Dollar Tree 
Butter (or margarine) - 8oz Great Value salted butter - $1.94 or 16oz Imperial margarine - $1.24

To make:  Roll ham slices, place in a pan, dot with butter, sprinkle brown sugar. Bake at 350°F for ~10–15 min.


Pork Chops - premium bone in assorted pork chops at Aldi's for $2.49/pound

Note: if you'd like a pork chop recipe please check out Valentine's Day 2026


Pork Lion - premium boneless half lion pork roast 1.89/pound from Aldi's 


Canned Ham - 5oz can of Great Value canned ham $1.52

Pineapple Ham Skillet
Deli ham (chopped)
Canned pineapple (with a little juice) - 20oz Libby’s pineapple tidbits in light syrup $1.50 from Dollar Tree 

To make:  Pan-fry the ham, add pineapple and a splash of juice, cook until slightly caramelized.


Hamsteak - 14oz 2pack Great Value Pork Boneless Cooked Smoked ham $3.97

Ham - Appleton Farms spiral sliced ham $2.19/pound from Aldi's 

Hot Pockets - Probably the cheapest option - 1 4.5oz Hot Pockets Hickory Ham and Cheddar $1.47 or a package of 4 for $4.87

DESSERT

Carrot Cake by Inspired Taste  

2 cups flour, spooned and leveled meaning fluff the flour, spoon it into the measuring cup, then level off the top with a flat edge. 2lb bag Great Value flour - $1.32
2 level teaspoons baking soda - 8oz box Arm & Hammer Baking Soda .87¢
1/2 teaspoon salt - 26oz Great Value iodized salt .84¢
1 1/2 teaspoons ground cinnamon - 2.5oz Great Value Kosher Ground Cinnamon $1.32
1 1/4 cups vegetable oil - 16oz bottle Golden Chef vegetable oil $1.50 from Dollar Tree 
1 cup granulated sugar - 1lb box Dominos granulated sugar $1.50 from Dollar Tree 
1 cup lightly packed brown sugar - 16oz Domino Light Brown Sugar $1.50 from Dollar Tree 
1 teaspoon vanilla extract - Great Value Pure Vanilla Extract, 1 fl oz $3.94 or Baker's Kosher Imitation Vanilla Flavor, 8.0 fl oz Bottle $2.08
4 large eggs, at room temperature - 6 count Great Value eggs - .96¢
3 cups grated peeled carrots, 5 to 6 medium carrots - 2lb bag carrots $2.09 from Aldi’s
Optional: 1 cup coarsely chopped pecans - 8oz Southern Grove chopped pecans $3.95 Aldi's 
Optional: 1/2 cup raisins - Great Value Sun-Dried Raisins Carton, 12 oz $2.86

For Creamy Frosting
8 ounces block cream cheese, at room temperature - 8oz Great Value cream cheese $1.56
1 1/4 cups powdered sugar - Great Value Confectioners Powdered Sugar, 32 oz $1.94
1/3 cup cold heavy cream, not plain whipping cream - Great Value Heavy Whipping Cream, 16 oz Carton $2.96
Optional: 1/2 cup  coarsely chopped pecans, for topping cake (see above)
Optional: 2 teaspoons cornstarch - 16oz Bakers Corner pure cornstarch $1.65 from Aldi's 

To make: position your oven rack in the middle then preheat your oven to 350°F. Start by lining the bottom of 2 9-inch round cake pans with parchment paper (20sq ft roll $1.50 from Dollar Tree.) Grease the top of your pans or you can simply grease and flour the sides and bottom of both pans if you don’t want to do the parchment paper. In a bowl, whisk your flour, baking soda, salt and cinnamon together. In another bowl, whisk together your oil, sugar, brown sugar and vanilla. Once it's mixed well add one egg at a time and whisk after each one until all eggs are incorporated. Using a rubber spatula add your dry ingredients in three parts, stirring gently until the batter is smooth. Stir in your carrots. And finally your nuts and raisins if using. Divide the batter between your two cake pans and put into your oven for 35-45 minutes. You cake is down when it springs back when touched and a toothpick inserted into the center of the cake comes out clean. Leave the cakes in their pans for 15 minutes to cool then carefully turn them out onto cooling racks. If you used parchment paper, remove it now. Allow to cool completely.

Note: if your cakes are sticking to the bottom of the pan, just leave the pans upside down and allow gravity to do its thing.

To frost your cake start by whisking or sifting together your cornstarch and powdered sugar in a medium bowl. Set it aside. Next in a large bowl, beat your cream cheese with your handheld mixer on a medium speed until it becomes whipped, creamy and smooth - about 1-2 minutes. Now turn your mixer to a low speed and add your dry ingredients to the cream cheese, a heaping spoonful at a time until it's thoroughly combined. Add your cold heavy cream and beat on medium to medium high speed for about 2-3 minutes or until it’s creamy and whipped. The frosting should resemble the texture of whipped cream. Cover your bowl with plastic wrap and chill in the fridge until you are ready to frost your cake.

Note: if when you add the heavy cream it isn’t whipping, toss your bowl in the refrigerator for 15 minutes and try again.

To assemble your cake start by frosting the top of one cake layer then place the second cake layer on top. Add the frosting to the top of the cake using a butter knife or small spatula. Leave the cake sides unfrosted and finished with a handful of nuts on top if desired.

Angel Food Cake with Berries
14oz Plain Angel Food Ring Cake in the bakery $5.48
Fresh or Frozen Berries - 10oz Great Value Organic Triple Berry Blend $2.98


8inch 24oz Marketside Blueberry Pie $5.93

Mini Blueberry Pies - 4oz Mini Blueberry Pie .96¢

16oz Marketside Blueberry Lemon Streusel Loaf $4.97

Jello - 4 count Jell-O Temptations Lemon Meringue Pie Pudding Cups $2.97


Well I hope you enjoyed this article and as always I will have this available for download at the end of the month. Have a great Easter with your family and drive safely!

💗 Jo