clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

New Year Nibbles

New Year Nibbles
Total Time:
95 minutes
Active Time:

Peach Gorgonzola Phyllo Cups


1 cup frozen sliced peaches, thawed
2 (1.9-oz) boxes frozen mini phyllo shells
1/2 cup crumbled Gorgonzola cheese
1/2 cup cooked bacon pieces
1/2 cup peach all-fruit spread
1/4 cup smoked almonds


  • Thaw frozen peaches.


  1. Preheat oven to 375°F. Arrange shells on baking sheet.
  2. Combine cheese and bacon. Fill each shell with about 1/2 teaspoon peach spread and about 1 teaspoon cheese mixture. Bake 7–8 minutes or until cheese begins to soften. Meanwhile, chop peaches and almonds finely.
  3. Remove shells from oven; top evenly with peaches and sprinkle with almonds. Serve.

Smoked Salmon Canapés


3 tablespoons green onions, thinly sliced
Zest of 1 lemon
1 (8-oz) tub salmon cream cheese
1 cup sour cream
2 tablespoons prepared horseradish
1 (4-oz) package smoked salmon
24 dill/sea salt/olive oil wheat crackers
1/4 cup fresh dill sprigs


  1. Slice green onions; zest/grate lemon peel (no white; 1 tablespoon). Place onions, zest, cream cheese, sour cream, and horseradish in food processor bowl; process until smooth.
  2. Transfer mixture to medium serving bowl; chop salmon finely, then gently fold into cheese mixture. Chill 10 minutes. 3.
  3. Place spoonful of cheese mixture onto each cracker; top with dill. Serve.

Time - 25 minutes (Makes 24)

Baked Brie and Leek Fondue


2 medium leeks, thinly sliced
8 oz Deli Brie cheese
2 cloves garlic, finely chopped
4 oz fresh gourmet mushroom blend, coarsely chopped
2 links chicken (or pork) mild Italian sausage (6–8 oz)
1/3 cup julienne-cut, sun-dried tomatoes
1/4 cup heavy cream 1 Bakery baguette, sliced


  1. Preheat oven to 375°F. Cut leeks in quarters lengthwise and rinse well. Slice leeks, white part only (1 cup). Remove rind from Brie; cut cheese into small pieces.
  2. Chop garlic and mushrooms. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Remove sausage from casing (wash hands). Place sausage in pan; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Drain any fat.
  3. Combine remaining ingredients (except bread) with sausage in 2-quart baking dish. Bake 20–22 minutes, stirring once halfway through, or until hot and bubbly. Serve with baguette slices.

Time - 40 minutes (Makes 8)

Aprons Advice

  • These recipes work well together or individually. Finish with gourmet pastries and desserts from the Publix Bakery.
  • You could make any of these recipes into a topping to serve over your favorite crackers.

Add items to your shopping list by clicking on the check box next to any item below.

Peach Gorgonzola Phyllo Cups

Items You May Need to Buy

Smoked Salmon Canapés

Baked Brie and Leek Fondue

Peach Gorgonzola Phyllo Cups

CALORIES (per 1/30 recipe) 60kcal; FAT 2.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 100mg; CARB 6g; FIBER 0.00g; SUGARS 3g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 15%; IRON 0%

Smoked Salmon Canapés

CALORIES (per 1/24 recipe) 70kcal; FAT 5g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 150mg; CARB 5g; FIBER 1g; SUGARS 1g; PROTEIN 3g; VIT A 4%; VIT C 2%; CALC 2%; IRON 2%

Baked Brie and Leek Fondue

CALORIES (per 1/8 recipe) 240kcal; FAT 13g; SAT FAT 7g; TRANS FAT 0g; CHOL 55mg; SODIUM 480mg; CARB 18g; FIBER 1g; SUGARS 1g; PROTEIN 13g; VIT A 10%; VIT C 10%; CALC 6%; IRON 8%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star