Friday, October 24, 2014

Halloween Sidewalk Sale in North Wilkesboro!

We just put out two tables on the sidewalk all Halloween stuff including our remaining lighted prints at the North Wilkesboro Shop with all our Halloween 50 to 60 Percent Off!  (Sale excludes our Flags, Mailwraps and Mats).  Shop early for the best selection!

What Better Fall Food Than Butternut Squash?

I love butternut squash! The hardest part is cutting it up, but it is so worth it. This is a great recipe. I also add some minced garlic to mine. ~ Angela
Parmesan - Roasted Butternut Squash Recipe
3.5 Pound Butternut Squash
½ Cup of Parmesan Cheese
Olive Oil
Preheat the oven to 400 and line a cookie sheet with parchment paper - you might need 2 cookie sheets. Peel the squash and cut into small cubes. Place the squash in a large bowl - add a HEALTHY pinch of salt and pepper as well as cheese
Stir till combine. Place squash on the cookie sheet and bake for 30 minutes - at the 15 minute mark and flip the squash Enjoy!
Thanks to our source :

Wednesday, October 22, 2014

Three Great New Vera Bradley Colors Launch Thursday, October 23rd!

Three great new Vera Bradley colors launch on Thursday, October 23rd and LOTS of new styles!

Elevated accents for any holiday wardrobe, bright reds and timeless pinks whirl on a winter-gray backdrop. Structured floral motifs create a festive, contemporary aesthetic - lined with petite versions of the pink, black and red blooms

This is microfiber at its best in a true Christmas red.

Brilliant emerald green dramatized with touches of cobalt, bright magenta and lime. Oversized paisleys and vibrant colors create a fresh, classic look - lined with a stylized mini fleur-de-lis pattern in a diamond framework.

Monday, October 20, 2014

Bobby Flay's Shrimp and Grits` Easy and Tasty!

Bobby Flay's Shrimp and Grits were our Friday night dinner as part of Mackenzie's visit during her fall break. I have probably made it 3 or 4 times and it is always turns out great. ~ Angela

Bobby Flay's Shrimp and Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. Yield:4 servings

Thursday, October 16, 2014

Last Minute Sale! 25% All Vera Bradley with Our Friends and Family Event

   Friday and Saturday Only!  
October 17th and 18th
Regular-Priced Items

Fall Equals Soup Time! Stuffed Pepper Soup!

Stuffed Pepper Soup 

Fall time equals soup time!  This is a recipe I have made repeatedly.  It is hearty. Thanks to Skinny for this great recipe.  ~ Angela

3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups. Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts  Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g  (without salt)

Monday, October 13, 2014

Meatless Monday ~Pasta with Roasted Peppers, Arugula, and Tomatoes

This is one of the best Meatless Monday meals I have prepared.  The liquid from cherry tomatoes makes a very tasty sauce.  I have also added cooked chicken breast to this recipe, however it is much better without any protein.  If you want a protein, I would suggest adding Italian turkey sausage instead. ~ Angela

Pasta with Roasted Peppers, Arugula, and Tomatoes
Calories: 365
1 orange bell pepper
1 yellow bell pepper
8 ounces uncooked chunky pasta
1 teaspoon olive oil
1 teaspoon minced garlic, divided
8 ounces cherry tomatoes, halved
3 tablespoons champagne or white wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon dried herbs de Provence
1/4 teaspoon freshly ground black pepper
3 cups loosely packed arugula or leaf lettuce
1/2 cup (about 2 ounces) shaved fresh Parmesan cheese

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.