The day is here! Thursday, August 27 is our final day on Louisiana Avenue! Make sure to stop by and say your goodbyes to Joanne as she retires and pick up some great last minute deals. Everything in the store is 50% off, so there are some great savings to be had. It’s been an amazing last 7 years and we hope to see a lot of you at the Farmers Market today!
While the store is closing, Puttin’ On The Glitz isn’t entirely going away. Kelly is busy working on her new Puttin’ On The Glitz Design Studio located at 134 W. South Boundary, Suite H in Perrysburg (right next door to Ken’s Flower Shop in The Commons at Country Charm). Her new office will be devoted exclusively to wedding invitations and custom graphic design, allowing her to focus on what she does best. We definitely encourage you to stop by if you need any invitations, business graphics or any type of custom design work. You can also feel free to stop by, check out the new office and say hi if you’re in the neighborhood! Here’s a little sneak peak of the work in progress….
Looking for a cool, tasty treat this summer? The sweetness of watermelon pairs perfectly with feta cheese and our Mad Anthony 18-Year Traditional Balsamic Vinegar for a refreshing salad. It’s perfect for summer get-togethers and is so easy you almost don’t need a recipe! For a little extra flavor, add some chopped mint. This recipe is also great with our Mad Anthony Watermelon Balsamic, White Balsamic,
17-8 lb. Seedless Watermelon, chilled
1 1/2 c.Feta Cheese, crumbled
1/2 c. Mad Anthony 18-Year Traditional Balsamic Vinegar
1/2 c. Fresh Mint, chopped
Dice watermelon into 1 in. cubes, excluding rind, and place in a large bowl. Crumble feta cheese and mint (if desired) and combine with the watermelon. Drizzle balsamic vinegar over the salad and toss to distribute. Serve chilled.
In honor of celebrating National Bourbon Day (June 14), we’re sampling all bourbon recipes during the Perrysburg Farmers Market today, including this Bourbon Honey Apple Bread Pudding! It’s a simple adjustment from our regular Honey Apple Pecan Bread Pudding recipe, but it makes an amazing flavor difference!
Mix Honey Apple Pecan Dip Mix and bourbon. Let set 15 min or until apples soften. Preheat oven to 350°F. Grease a 13×9 pan. Spread bread pieces in pan. In a bowl, combine Bourbon Honey Apple Pecan mixture, milk, beaten eggs, sugar and vanilla. Pour mixture over bread. Mix brown sugar, butter and optional pecans. Sprinkle over top. Bake 40-45 min. Remove from oven. Serve hot or cold with whipped topping, ice cream or plain.
It’s hard to believe, but this week we are celebrating our 7th Birthday! We want to send a heartfelt thanks to all of our friends, customers and family that have supported us. We couldn’t have made it this far without you.
To show our appreciation, Thurs. June 4 – Sat June 6, we’re bringing back the Big Wheel! Spin the wheel at the register and win up to 25% off your entire purchase! Stop in and celebrate with us today!
Spicy, creamy, cheesy! This recipe using our White Cheddar Jalapeno Dip Mix can be served hot or cold at your next party for a South of the Border treat!
1 Pack Country Home Creations White Cheddar Jalapeno Dip Mix
1 c. Sour Cream
8 oz. Softened Cream Cheese
8 oz. Small Curd Cottage Cheese (or an additional 8 oz. of softened cream cheese)
1 tsp. Garlic Salt
1 Bunch of Green Onions, sliced (approx.. ½ to ¾ c.)
2 c. Pepper Jack Cheese, shredded
For Cold Dip: In a large bowl, combine all ingredients. Refrigerate overnight, or for a minimum of six hours.
For Hot Dip: Combine all ingredients. Heat in a small crock pot or microwave in 1 min. increments, stirring each time, until cheeses are melted and combine easily. If desired, finish in the oven until the top is browned.
Try this great new recipe for a refreshing summer Cranberry Orange Chicken Salad made with our Country Home Creations Cranberry Orange Dip Mix. We know you’ll love it! It also can be made during the holidays with leftover turkey for a perfect autumn treat.
1 Pack Country Home Creations Cranberry Walnut Dip Mix
1 c. Sour Cream
8 oz. Softened Cream Cheese
2 c. Cooked, Cubed Chicken or Turkey (may used canned chunk chicken breast)
1 – 8 oz. Can of Pineapple Tidbits, drained
1 c. Chopped Celery
1/4 c. Chopped Onion
In a large bowl, combine all ingredients. Refrigerate overnight, or for a minimum of six hours. Tastes great on croissants, honey wheat crackers or your favorite bread. This recipe is also great with turkey and a great way to use your Thanksgiving leftovers!
Having a Memorial Day picnic this weekend? Try this quick and easy recipe for Loaded Baked Potato Salad! Your friends and family will love it! You can serve this recipe hot or cold and it’s great either way!
1 packet Country Home Creations Bacon & Cheddar Cheesespread Mix
8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch cubes OR 3 lbs. Frozen County Style Hashbrowns
1 tbsp. Salt (optional)
2 c. (16-oz) Sour Cream
1/2 c. Mayonnaise
4 Green Onions/Scallions, thinly sliced (about 1/3 cup)
1/2 tsp. Black Pepper
1 c. Shredded Cheddar Cheese
Mix together sour cream, mayonnaise, salt, black pepper and Bacon & Cheddar Cheesespread Mix. Cover and refrigerate.
Place diced potatoes in a large pot with enough water to cover, add salt to water and cook on high heat for 10-15 minutes, or until potatoes are fork tender. If using frozen potatoes, they are already partially cooked. Place in boiling water and cook over high heat for 8-9 minutes, or until fully cooked. Drain well and allow potatoes to cool.
In a large bowl combine drained potatoes, Bacon & Cheddar Cheesespread mixture, green onions and shredded cheese. Toss until well mixed. Serve warm or cover and chill until ready to serve.