New Year, Get Organized!

So it's the beginning of another new year. It seems like we always start off the year with our typical resolutions. We vow to exercise more often, eat healthier foods, or pick up a new hobby. As soon that clock strikes midnight on New Years, we are absolutely dedicated to achieving our new goals...until February comes along. I don't know about you, but I find it relatively difficult to keep the same drive towards a goal for an entire 365 days, or longer. Sometimes when the new year comes around, it may be more beneficial to create small goals that we can accomplish quickly, without feeling completely burned out. I believe one of the best tasks to put at the top of that list is re-organizing your home. It may sound like a daunting task at first, but use some of these quick and easy tips to help. Sometimes just doing a little can do A LOT!

The Kitchen:
The kitchen is typically the "heart" of the home. A lot of time is spent in this space, therefore, it can quickly become overly cluttered. Use some of these quick tips to clear some of that clutter out of the kitchen!
1. De-clutter your utensil drawer. Digging through a pile of spoons and spatulas can be extremely frustrating. Check out your local home or hardware store to find a compartmentalized organizer to keep everything visible and easy to locate.
2. Stop buying so many plastic containers! Although their ultimate purpose is great, having too many can result in a crowded, unorganized cabinet or drawer. It becomes frustrating to find the correct lid, or to maintain a neat stack of containers. Invest in a simpler form of Tupperware  such as the GladWare's interlocking lids, where each container fits inside one another, leaving much more space for organization.
3. Clean out your pantry and refrigerator. This one is pretty self-explanatory, but is often put off because it requires too much time. It may take a while to sort through everything, but in the end, you will end up with much more space to store food, and avoid any smelly expired food down the road.

The Bathroom: 
Bathrooms can sometimes be the hardest to organize, because it's often difficult to find a place for everything. However, by organizing your bathroom, it typically makes it much easier to maintain cleanliness.
1. Organize your medicine cabinet or drawers. Take out all of the items you do not need, or will not use and throw them away. Sometimes it may actually be easier to use the medicine cabinet for everyday grooming items, since it is easily accessible. Take out items that are alike and store them in linen containers underneath your sink. By leaving only the necessary items in the cabinet and creating "active storage," you will ultimately minimize time spent in the bathroom, and less time searching for items in different places.
2.Give your makeup some space! Drawers and counter space can quickly become cluttered with cosmetic bags or stray makeup items. Avoid this by purchasing an expandable cosmetic organizer that easily fits into one of your drawers.
3. Pick up some apothecary jars! If you have the luxury of a large counter space in your bathroom, buy a few small and stylish apothecary jars to store little things such as cotton swabs, Q-tips, or bath salts. This makes it quick and easy to find when you're in a hurry!

The Laundry Room: 
The laundry is room is notorious for being unorganized, but you can change that!
1. Organized your cleaning supplies. Gather all of the cleaning supplies, detergents, or soaps that you have lying around your laundry room and store them in a carry-all caddy. This way you will always know where to find them, and they will be stored out of the way.
2. Get some hampers! To cut down on laundry time, invest in three different laundry hampers, for whites, darks, and colors. When the hamper is full, you know it's time to wash them. This not only cuts down on the number of cycles you have to run, but it also helps de-clutter the number of random hampers lying around in the laundry room.

Hope you found these tips helpful! Get Organized this year!

Purely Peppermint

       Two weeks stand between now and Christmas. Christmas trees, lights, and reindeer statues decorate the house. Why not decorate your table with some festive, refreshing peppermint desserts or make a jar of cocoa to go? Look over the follow recipes and pick your favorite!!

Chocolate Peppermint Bark

Ingredients:

• 6 ounces white baking chocolate, chopped
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup crushed peppermint or spearmint candies, divided

Directions:

1. In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth. Repeat with chocolate chips. Stir 6 tablespoons of crushed candies into each bowl. Drop white chocolate and semisweet chocolate in alternating spoonfuls onto a waxed paper-lined baking sheet.

2. With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness. Sprinkle with remaining crushed candies. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.

Prep Time: 15 minutes

Makes: 8 servings

Peppermint Meringues

Ingredients:

- 2 eggs whites

- 1/8 teaspoon salt

- 1/8 teaspoon cream of tartar

- 1/2 cup white sugar

- 2 peppermint candy canes, crushed

Directions:

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Makes: 4 dozen

Peppermint Stick Cocoa (in a jar!)

Ingredients:

- 1 cup powdered milk

- 1 cup unsweetened cocoa powder

- 1 cup granulated sugar

- 1/2 teaspoon salt

- 1/2 cup miniature chocolate chips

- 1/2 cup crushed peppermint candy

Directions:

1. - Layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and peppermint candy.

Makes: Fills a 1-quart jar (12 servings)

Note: If your containers are different sizes, keep the ratio of ingredients consistent. On the back of the tag, write: Mix contents in large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in a cup of boiling water. Store rest of mix in a container.

MERRY CHRISTMAS!!

***and happy cooking***

Pumpkin Madness!

       The trick-or-treating is over, the spooky decorations have been taken down, and that crazy cow costume you wore this year has been tucked away. Halloween is officially over, but who's to say the season of pumpkins is? Many times when we hear the word "pumpkin," our mind instantly flashed to an image of a jack-o-lantern, complete with triangle-shaped eyes and a goofy one-toothed grin, typically seen on everyone's porches during Halloween. However, Halloween can sometimes just be the beginning of pumpkin madness. The irresistible spicy flavor of pumpkin has recently become so popular that stores have even began selling products ranging from pumpkin ice cream to pumpkin flavored beer. Check out some of these recipes below and add a litte SPICE to your life!

Pumpkin Vanilla Oatmeal 
what you'll need:
1/2 cup cooked rolled oats (use gluten free oats for gluten allergies)
1/3 cup French Vanilla Yogurt (Hint: Organic sometimes works better)
2 Tablespoons of Pumpkin Butter
1 Packet Stevia or Truvia
Sprinkle of Cinnamon

Directions:
1. Layer oats, yogurt, cinnamon, truvia, and pumpkin butter.
2. SWIRL to mix
3. ENJOY!

Pumpkin Spice Frappe
What you'll need:
1 1/2 cups coffee, frozen, partially thawed
2 Tablespoons pumpkin, canned
1/2 Teaspoon vanilla extract
1/4 teaspoon pumpkin spice, ground
1 teaspoon Stevia
1/2 cup unsweetened coconut milk from carton, not canned
2 Tablespoons whipped cream, fat free
1 dash cinnamon, ground

Directions:
1. In a blender, add coffee, pumpkin, vanilla, pumpkin spice, stevia, and coconut milk. BLEND until smooth.
2. Pour into a glass and top with whipped cream and a sprinkle of cinnamon






Pumpkin Roll
For the Cake:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the Filling:
1 (8ounce)package cream cheese
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions:
1. Preheat oven to 375 degrees F. LIne a 15x10inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully, peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

Christmas Tree Sale

       The Christmas season is just around the corner... FORTY NINE days to be exact! What better to way to get into the holiday spirit than to find the perfect tree to compliment your living room or den? and why not support a local school in the process? Hardin Park Elementary School (HPES) wants to refurbish their playground! With your help, in purchasing a tree, half of the proceeds from this fundraiser will do just that!

   

You have two choices: Order your tree/wreath from a HPES student 

OR 

Pick up a pre-order form at the HPES Front Office.

The Christmas Tree Lot is located at 1082 East King Street, Suite 6 in Boone, NC. Starting November 15th, the lot will be open for business. Order before November 12th to ensure your tree! If you decide to wait to buy a tree until the 15th, call the High Country HOME office to make sure there will be a tree for you!

Call (828)264-2670.

FYI: If you can't make it to the lot, pay the low cost fee of $5 for delivery!

Just hear those sleigh bells, ring-a-ling...

Oh dear, is that deer?

Here in the High Country deer hunting season is in full swing! Once you're out of the woods, what should you do with your prized deer meat? Try one of these fun recipes.

Venison Chili

Ingredients:

1 pound boneless venison steak, cubed

1 pound pork sausage

1 onion, chopped

2 cloves garlic, minced

1 (6 ounce) can tomato paste

Hot pepper sauce to taste

Salt and ground black pepper to taste

1 (15.5 ounce) can cannellini beans, drained

1 (10 ounce) can diced tomatoes green chilies

3 tablespoons chili powder, or to taste

1 cup shredded Cheddar cheese for garnish

Directions:

1.) Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.

2.) Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

Prep time: 20 minutes

Cook time: 8 hours

Serves: 8

~OR TRY~

Venison Stroganoff

Ingredients:

1 pound venison, cut into cubes

Salt and pepper to taste

Garlic powder to taste

1 onion, chopped

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (16 ounce) package uncooked egg noodles

1 (8 ounce) container sour cream

Directions:

1.) Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.

2.) Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

3.) When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 

Happy cooking! Let us know if you tried and liked either of these recipes!

Eat more pumpkin!

       The advent of winter is upon us, but before you go and pick out a Christmas tree to put up in your living room remember that there are a few holidays we have to get through before the end of December. That first holiday comes at the end of October: Halloween. 

       The first words that come to mind when I think of October are hot apple cider and pumpkins. Why not try seasonal recipes to satisfy your sweet tooth? Because who says you can only make fudge during Christmas time? 

Pumpkin Fudge

Ingredients:

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation:

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. 
• Cook, stirring constantly for about 12 minutes.
• Remove pan from heat.
• Stir in remaining ingredients until well blended. 
• Pour into a greased aluminum foil-lined 9-inch square pan. 

Let stand 2 hours or until completely cool; cut fudge into squares.

Note: Line pan with aluminum foil before you cook the fudge. Once the remaining ingredients are added, quickly spoon the fudge into the pan.

Recipe Time

Cook time: 15 minutes

Prep time: 10 minutes

Stand: 2 hours

OR TRY

Candy Corn Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest
• Yellow food coloring
• Red food coloring

Preparation:

• Beat butter and sugar together at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.
• Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)
•  Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.
• Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper– or aluminum foil–lined baking sheets. Bake at 350° for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.

Recipe Time
Prep time: 50 minutes
Chill: 2 hours
Bake: 7 minutes


       Enjoy the fall weather and happy cooking!!

Website Blowout Special!

For this week only, we're offering to build you a comprehensive website for only $400! With only 6 slots left, this blowout special ends Thursday, so call us today at 828-264-2670 and expand your business!