It’s summertime, and we all enjoy picnics and other get togethers this time of year. We have a selection of dip mixes from Country Home Creations including this great tasting, always popular Caramelized Onion & Garlic Mix.
Each package, with various recipes, uses simple, often on-hand ingredients to make delicious additions to your meal, appetizer or snack. Jalepeno Pepper Dip Mix is a good example with recipes for Jalepeno Corn Bread, Jalepeno Corn Dip and Jalepeno Chip Dip and Taco Topper. “Feeling Hot, Hot, Hot?” Your taste buds will go crazy if you crave “hot stuff.” This dip is great on tortilla chips, crackers and vegetables. This product contains No MSG, No Added Sugar, No Wheat or Gluten.
You can even alter the recipe a bit to suit what you need. With the Almond Poppy Seed Dip Mix, we used vanilla flavored Greek yogurt instead of sour cream and blended with soften cream cheese and the mix. This makes a great topping to use with fresh summertime fruit. Yummy!
We have many more mixes in the shop, both savory and sweet, that will make gourmet-like additions to your meals! Check in with us for more information!
In just a bit over two weeks autumn will officially be here! Does anyone else wonder what happened to summer – those long hazy days of summers of our youth? I’m realizing that I mention how fast time is going by an awfully lot the last couple years. My body is slowing down so I don’t understand why the days are doing just the opposite!
Anyway, fall is on the way and we wanted to show you some bits of what we’ve been busy with in the store. It’s almost unanimous that fall is our favorite time to decorate – not necessarily with ghosts, witches, bats and the things of Halloween. But with the colors, pumpkins, florals, scarecrows, cooler weather and fallish scents of harvest. When you stop by here, these are some of this things you can expect to see:
If you noticed the 2014 calendars in the photos, it’s just a reminder that we do have a really good selection of calendars from Lang, Legacy and Crossroads.
Over the July 4th holiday, the mall is having sidewalk sales . . . July 4 thru 7! This will be a great time to pick up some bargains throughout the mall. We will be participating with tables out front as well as items inside the store! Make sure you come by and check us out! Remember, every purchase you make is recorded on your loyalty card we have on file. If you have not joined out loyalty ‘frequent buyer’ program, you can sign up the next time you come by.
This week, we have sale prices on our remaining product from Fischer&Wieser. We will no longer be stocking these great tasting marinades and jams – so you benefit from our clearance pricing! Look here for more information about the Texas based company. Our favorites have been the roasted berry and chipolte sauces – great as a marinade and even better with cream cheese on crackers!
Usually, when we have something special going on here (like our Fall Open House this week), we like to serve samplings of food and dip mixes we sell in the store. We often will also have coffee, cider or some such beverage that suits the season. We will have plenty of food sampling this week – – zucchini bread, apple bread, spice pumpkin dip mix, salsa, and more. We will also be sampling a cake that we do not have a mix for . . . but is simple enough to make, and scrumptious to eat. Don’t know when we will have it out or how long it will last (not long I’m guessin’), but hopefully you will be here to taste Chocolate Zucchini Cake!
We love Zucchini Bread, and we love the various Zucchini Breads with raisins, nuts and chocolate chips! But we searched the internet for other ways to use all the zucchini many of us are up to our knees in by this time of year. There are lots and lots of great recipes for using up those big guys (or those now frozen bags of grated zucchini). Voila’. At Epicurious.com we found a recipe for Chocolate Zucchini Cake — with dozens and dozens of positive comments (that was important). It seemed simple to make, less than an hour to bake and practically guaranteed to be delicious!
In case the link to Epicurious doesn’t work for you, we’ll share this recipe for what has to be The Best Ever chocolate cake!
2 1/4 cups sifted all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter room temperature 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 2 cups grated unpeeled zucchini 3/4 cup chopped walnuts 1 cup semisweet chocolate chips
Preheat oven to 325° F. Butter and flour 13 x 9 x 2 inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over top. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
* We added 1 teaspoon baking powder to dry mix, left out the chocolate chips, and mixed the walnuts into the batter.
Moist, chocolatey, yum m m m my . . .
Take a sneek peek into our Fall Open House next week . . . September 13 – 16
You will love our ‘tastes’ of the season. Tomato salsa . . . zucchini bread . . . pumpkin spice dip mix . . . gingerbread . . . apple bread . . . caramel apple coffee . . . mulled apple cider . . . and more great and easy food ideas for at-home-everyday, tailgating and other fall get-togethers!
Everyone loves give-aways! Sign up for several of them, including a quilted Bella Taylor handbag, a one year subscription to Country Sampler Magazine and a woven throw. With your purchase, you can Bob For Apples (our own version) – and win some great prizes!
Each day will feature a different group of items on sale in addition to our regular sale ‘corner’. Stop by all four days to check out the special feature!
Stop by Saturday morning to see one of our newest collections – Embellish Your Story by Roeda”™ and learn how to take scrapbooking and personalization to a whole new level. See how to mix and match multiple formats with magnetic personal embellishments to enhance and celebrate your story.
And, the tradition continues with our annual fall food drive. Bring along non-perishable food items and receive $5.00 off your purchase over $20.00. Your donation will benefit the Food Pantry at the Hanover Red Cross. Be generous . . . each year we’ve done this, we’ve ‘weighed in’ with more food than the year before!
See you soon!
Did you know we have a birthday club? We’ve mentioned it a few times . . . we send out birthday cards at the beginning of each month. Bring the card back in sometime during your birthday month to receive 20% off any (1) item in the store! Anything! While you’re at it, the next time you come in — make sure your name is registered in our Rewards Program. After six shopping visits, we will send you a gift certificate for 10% of the total you have purchased.
We are celebrating a birthday next month. We first opened for business in February 2003, and thanks to you, we’ve been going strong ever since. So, next month we are celebrating . . . February 10 – 13 . . . stop by for snacks and giveaway sign-ups!
You all loved that I posted the ‘recipe’ for cinnamon applesauce ornaments last fall. Tell us how your ornaments turned out. Let a comment at the end of this post to tell us what you made! We all think of chocolate for Valentine’s Day, and I want to share a most yummy recipe for a gooey Chocolate Pudding Cake. There will be no photos, because I haven’t made this lately . . . but the recipe is easy to follow!
Stir these ingredients together in a 9×9 inch square pan: 1 cup flour; 3/4 cup sugar; 2 Tbsp. cocoa powder; 2 tsp baking powder; 1/4 tsp salt.
Add these to the dry ingredients and stir together with a fork: 1/2 cup milk; 2 Tbsp. salad oil; 1 tsp. vanilla; 1 cup chopped nuts (optional).
Spread evenly in pan and sprinkle with — but don’t stir in : 1 cup brown sugar; 1/4 cup cocoa powder.
Pour 1 3/4 cups hot water over the batter — do not stir! Bake at 350 degrees for 40 minutes. Let stand 15 minutes before cutting. Serve warm with ice cream. This cake makes its own hot fudge (hidden under the cake) to drizzle over the ice cream. Scrumptious!