Freshen You Decor with New Inspired Flooring

Check out this unique flooring and wall covering from www.Housebeautiful.com. Gives new meaning to "fresh" with a custom painted floor and fine grass-cloth covering which adds texture to the walls.

Reinbeers!

An easy way to make your holiday brews a bit more festive!

All you need is:

Brown black or grey pipe cleaners

Stick on googly eyes

Mini red pom poms

Hot glue gun

Chocolate Peppermint Bark Cookies

Ingredients

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
1 cup chopped Hershey's Candy Cane Kisses (or use crumbled candy canes)
2 ounces white chocolate

Instructions

1. Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.
2. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
3. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
4. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses over (or candy canes).
5. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. If it's too tough and thick to stir, add a tiny drizzle of vegetable oil or 1/2 teaspoon of shortening to thin it out. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.


 http://www.recipegirl.com/2007/12/16/chocolate-peppermint-bark-cookies/#_a5y_p=1089805

Firearms Safety from Instructor Joshua Hicks

Photography by Ben Roberts

 

Firearms have been getting a great deal of media attention lately, both positive and negative. As a result there has been an increase in the number of firearms being purchased, and consequently a shortage on ammunition has occurred. Many firearms enthusiasts and avid shooters have been asking, “When are we going to be able to buy ammo again?” and some have even begun to reload their own cartridges, however even the components needed to reload have become scarce.

                  In addition to firearm and ammunition sales increasing, so have the number of citizens taking basic firearms training. Traditionally in the South, fathers teaching their sons firearms safety and fundamentals supplanted the need of firearms training.  However in recent years, due to more of an industrial influx, the need for hunting food for dinner has ceased and that tradition is disappearing. Also, firearms have become infinitely more complex. That’s where the Firearms Instructor comes in. Firearms Instructors are civilians and law enforcement officers who have undergone specific training and passed a series of written and practical tests to be certified to teach within certain disciplines. Firearms Instructors are professionals dedicated to teaching civilians to be informed when it comes to firearms safety and the fundamentals of shooting. 

                  No matter which side of the political coin you find yourself everyone should support Firearms Instructors because they are traditionally unbiased when it comes to firearm safety and the responsibility that comes with owning a firearm.

What are the four cardinal rules of firearms safety?

1. Always keep the gun pointed in a safe direction.

2. Keep your finger off the trigger until you are ready to shoot.

3. Keep the firearm unloaded until you are ready to shoot.

4. Know your target and beyond. 

Every shooter should know these rules before stepping foot on a range or handling a firearm.

                  What are some of the deterrents for people when it comes to firearms training?

1. Finding the time to take a class.

 2. The cost involved with taking a class.

3. Arranging childcare.

4. Gender stereotypes.

5. False confidence.

                  The above-mentioned are among the most common reasons why people avoid firearms training. Firearms classes take approximately eight hours plus range time. Most instructors try to schedule classes on the weekend to accommodate work schedules. Even so, some people find eight hours to be a hefty commitment. And though the cost may seem steep, most instructors have a very narrow profit margin.  It costs instructors time and money to become certified, plus the cost of materials per student. Then there are gender stereotypes. Women are equally competent as men. But some men seem to think that women don’t belong on the range, and unfortunately too many women agree. Lastly and most common is false confidence. Many boast“ I’ve been shooting since I was a kid, I know how to shoot”. But if you ask, “What are cardinal rules of firearms safety” and 9 times out of 10 they don’t know. They have experience, but they lack training.

                  Although the likelihood of seeing ammo on the shelves anytime soon is slim, don’t lose hope. Once the supply can match the demand those shelves will fill up and prices will go down. If you are interested in firearms training please contact your local firearms instructors and register for a class today. It’s never too late to become an informed citizen, which is just as much a part of the Second Amendment as the right to bare arms. 

                   

Sweet Summer Drinks

Whenever you are sitting outside in the sunshine, a nice refreshing drink should accompany you.  Ranging from fruity to sweet to whatever your taste buds can handle.  Here are some alcoholic and non-alcoholic drinks with the recipes to help.

ALCOHOLIC:

SILVER MONK

Ingredients:

• 2 slices of cucumber
• 1 spear cucumber for garnish
• 8 leaves of mint
• 1 pinch of salt
• 1/2 ounce Basic Simple Syrup
• Ice
• 2 ounces Blanco Tequila
• 3/4 ounce yellow chartreuse
• 1 ounce fresh lime juice

Directions:
In a cocktail shaker, muddle the cucumber slices with 7 of the mint leaves, the salt and the simple syrup.  Add ice and the tequila, chartreuse, and lime juice and shake well.  Fine-strain into a chilled coupe and garnish with the cucumber spear and remaining mint leaf.


AVIATION

 Ingredients:

• 2 ounces of gin
• ounce of maraschino liqueur
• 3/4 ounce fresh lemon juice
• ounce of violet liqueur
• 1 marasca cherry, for garnish

Directions:
Fill cocktail shaker with ice.  Add all of the ingredients, except the cherry, and shake until chilled.  Strain the drink into a coupe glass and garnish with a marasca cherry.


NON-ALCOHOLIC:

WATERMELON LEMONADE

Ingredients:

• 1 1/2 pound sliced seedless watermelon, rind removed
• zest of 1 lemon
• 3/4 cup fresh lemon juice
• 1/2 cup mild honey (such as orange blossom)
• 1 lemon, thinly sliced, for garnish

Directions:
In the bowl of a food processor, place watermelon and process until very smooth.  Strain through a coarse sieve set over a bowl, stirring to push through any pulp.  Pour juice into a large pitcher.  Add lemon zest.
 In a bowl, whisk lemon juice and honey until honey dissolves; stir into watermelon juice.  Stir 1 1/2 cups cold water; cover and refrigerate until very cold.  Serve over ice and garnish with lemon slices


RASPBERRY SPRITZER

 Ingredients:

• 2 cups seltzer
• 2/3 cup frozen raspberries
• 2 sprigs fresh mint
• 3 ounces raspberry-flavored syrup, or Chambord
• ice cubes

Directions:
Combine seltzer, raspberries, mint and raspberry-flavored syrup (or  Chambord) in a small pitcher.  Pour over ice.

Slice of Heaven: Banana Split Pie

When it comes to baking, there is nothing more satisfying than biting into a piece of sweet and savory pie especially the kind that melts in your mouth and leaves you speechless. One of those types of pies is the banana split pie. Filled to the brim with fresh bananas, grated semi-sweet chocolate, powdered sugar, and an entire stick of butter, the banana split pie will remind you of the comforts of home and sweet childhood memories. Nostalgia comes naturally as the process to prepare this pie comes to fruition. Before adding the prescribed whipped cream topping, you should think about this tasty alternative: whipped egg whites, a tablespoon of vanilla, and half a cup of sugar. It takes about 10-15 minutes to get the egg whites whipped enough that it forms stiff peaks, but the result is more satisfying. Once stiff peaks have formed, stuff the topping into a small plastic Ziploc bag and cut a hole in the corner to squeeze out onto the pie filling.

Once the filling and topping are finished, be sure to garnish the pie with walnut pieces. It adds a wonderful crunch and flavor burst to the predominately banana flavor. Happy baking!

Ingredients

1.     1/2 cup butter

2.     1 1/2 cups confectioners' sugar

3.     3 eggs

4.     1 teaspoon vanilla extract

5.     2 bananas

6.     1 tablespoon lemon juice

7.     1 (1 ounce) square semi-sweet chocolate, grated

8.     1 (9 inch) pie crust, baked

Directions

1. Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
2. Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.

Day or Night Tips to Hike!

Everyone knows the weather in North Carolina is unpredictable especially in the mountains.  When there is a day that cooperates with you, hiking is definitely an activity  to partake in.  Everyone from amateurs to wilderness junkies can enjoy the health and mental benefits of hiking.  During the day is usually an optimal time to go hiking , but if you are a night owl, night hiking can be interesting as well.  There are a few tips to use for this activity during either the day or night.

DAY HIKING trips can provide a welcome dose of wilderness in your weekend.  They also help you prepare and train for longer hikes.

These guidelines will enhance your day hiking journeys:

• Start early.  You'll enjoy cooler weather and better odds of spotting wildlife if you begin your hike before dawn.
• Avoid the crowds by hiking in a designated wilderness or road-less area.
• The right hiking gear - particularly shoes - is essential.

HIKING AT NIGHT will open your eyes and ears to a whole new world of wilderness.  Many designated wilderness and camping areas permit night hiking, but be sure to check before you visit.

Here's some great ideas on how to hike in the dark outdoors:

• Bring a small but powerful LED flashlight
• Travel in a group or consider taking a guided night hike
• Take water and simple snacks without strong odors to avoid attracting wildlife.

And most importantly enjoy and experience all the beautiful nature there is, because in the mountains there is A LOT!!!

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!

Festive Fall Recipes

    The official start of fall is not for another two weeks, but if you look at the trees dotting the mountainside of the High Country you would think differently. The first chill of fall air graced our presence this weekend and soon the aromatic scents of pumpkin and caramel will follow. Pull out your warm blankets stuffed in the back of your closet and cozy up to these fall recipes.

            Homemade Pumpkin Spice Latte

 

 
Ingredients:

Pumpkin spice syrup

-  1 ½ cups of water

-  1 ½ cups sugar

-  4 cinnamon sticks or 1 Tbsp ground cinnamon

-  ½ tsp ground cloves

-  ½ tsp ground ginger

-  1 tsp ground nutmeg

-  3 Tbsp canned pumpkin

For a single latte:

-  2-4 Tbsp espresso

-  6-8 oz skim milk, very hot

-  1-2 Tbsp pumpkin spice syrup

-  Optional: Whipped Cream


DIRECTIONS:

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
2. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
3. Allow mixture to cool for 10-15 minutes.
4. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
5. Keep syrup in the fridge, it will last a while.
6. To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
7. If desired, top with whipped cream.

Estimated cook time: 25 minutes

 

Apple Cider Caramel Cookies:

Ingredients:

-  1 cup unsalted butter, almost melted

-  1 cup granulated sugar

-  ½ tsp salt

-  1 (7.4 oz) box of Alpine Spiced Apple Cider instant drink mix

- 2 eggs

-  1 tsp vanilla extract

-  1 tsp baking soda

-  ½ tsp baking powder

-  3 cups All-Purpose flour

-  1 (14 oz) bag of Kraft caramels

DIRECTIONS:

1.      Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, and then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

 

 

So get up and into the kitchen and start your fall pre-season baking!

 

Take a Hike!

            Living in the High Country, we have the ability to walk out of our front door and see a big, beautiful mountain staring us in the face. During the winter we can drive just a few short miles down the road and experience some of the best skiing on the East Coast. Needless to say, the High Country is a pretty spectacular place to be.

One of my absolute favorite outdoor activities up here is hiking. It may sound corny, but I always feel much more "in-tune" with nature when I take a hike. There is absolutely no better feeling than taking that final step to the top of a peak or a lookout, and you look around to see the most breath-taking view. I remember the first time I ever stepped out and saw the way those big, beautiful mountains seemed to roll on forever, and suddenly I felt so small in comparison. It's truly an incredible feeling.

           There are countless trails and climbs located right here in the High Country where you can experience this for yourself. Whether you're a hiking junkie like me, or you are just getting started, this list of trails is great for helping you find the perfect hike!

Your Perfect Labor Day Menu!

Whether it's the delicious smell of hamburgers sizzling on the grill, the juicy and flavorful watermelon, or the sound of a cold beer being opened, we all love the tastes of summer. Unfortunately, summer is coming to an end, but Labor Day is the perfect way to end it with a bang! Try out some of these delicious recipes on your day off and enjoy what's left of the season! 

Almost-Famous Fried Pickles  

What you're going to need: 

For the Sauce: 

• 1/4 cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• 1/4 teaspoon Cajun seasoning
• For the Pickles: 
• • Peanut or vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1 3/4teaspoons Cajun seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 2 cups sliced dill pickles, drained
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  • Directions: 
  • • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
      Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
      Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
      ENJOY! 
      
      
      
      
      
      Creamy Dijon-Dill Potato Salad 
      What you need: 
      • 3 pounds Yukon gold potatoes, peeled
      • Kosher salt and freshly ground black pepper
      • 2 stalks celery
      • 1 cup mayonnaise
      • 1 small red onion, finely chopped (about 1/2 cup)
      • 1/4 cup tightly packed chopped fresh dill
      • 1 to 2 tablespoons vinegar
      • 1/2 lemon, juiced
      • 1 tablespoon grainy or regular Dijon mustard
      Directions: 
      Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

      Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

      Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

      When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
      
      
      
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