Happy Cinco De Mayo!
Well what a whirlwind last week was here at the store! We are so thankful to all the friendly wonderful quilters who came in and shopped with us!! Beautiful weather for almost the whole week too!
Our little side garden and sitting area was a nice quite reprieve from the hustle and bustle of the show! We are so enjoying seeing our flowers bloom and grow! The birds are enjoying the birdbath LOL
This week we debuted our NEW UPDATED online SHOP!!! We have been working hard getting everything entered into the system and setting up all the tech stuff (a very technical term there HAHA) We hope you will go and do a little shopping with us online! It's a great way to support us if you are not in the area or if you'd like to do a little shopping after hours!
Here's the link to go right from here to start shopping!!
Did you know that our 8 Year Anniversary Celebration is next week???? We are so very grateful and thankful to be celebrating 8 years of our store! We give the Lord all the praise and thank each wonderful customer who supports us by shopping at our store!!! We look forward to the future and all that is to come!!
Please be sure to join us next Thursday, Friday and Saturday! That is May 11th-13th!
In honor of Cinco De Mayo, be sure to check out our video sneak peek for one of our submitted recipes in our upcoming cookbook! It is at the publisher right now!!! We hope to announce soon that is ready for purchase!! You are definitely going to want this recipe and the cookbook!!
Speaking of recipes, here is this week's recipe! Perfect for a sweet treat after tonight's supper or anytime for that matter!!!
Fried Ice Cream Recipe
Make this fried ice cream recipe for a delicious Mexican-inspired treat the whole family will love! This dessert mixes classic vanilla ice cream with a delightfully crunchy shell to make a dish you will want to make again and again.
Ingredients 16 oz. chocolate chip or vanilla ice cream
4 8” flour tortillas
2 C. cornflakes cereal crushed
Oil for frying
1 ½ T. sugar
3 ½ tsp. ground cinnamon
4 maraschino cherries
1 tsp. water
Instructions Dip a half-cup measuring cup in water. In the measuring cup, fill with vanilla ice cream and level off. Empty the leveled-off ice cream balls flat-side down onto a cutting board. Freeze the ice cream balls for 2 hours or more. Place 2 cups corn-flake cereal in a bowl. Place egg wash made from 2 eggs in another bowl. Add sugar and ground cinnamon to cereal. Mix and then divide the mixture evenly. Roll frozen ice cream ball in first bowl of cereal. Mix the newly-coated ice cream ball in egg wash. Dip the ball into the second bowl of cereal. Set aside the ice cream ball and repeat process with others. Set the ice cream balls in the freezer for 4 to 6 hours. Get 4 tortillas with an 8-inch circumference, or cut a larger size down to 8 inches. Place tortilla in a soup ladle and dip into hot oil. Using a spoon or another ladle, press down into the tortilla to keep it in place until crisp. Remove from heat, drain, and sprinkle with cinnamon and sugar. Use tortillas as a bowl for the ice cream. Once the tortilla bowls are done, place each frozen ice cream ball in the oil for 10 seconds. Remove and place into tortilla bowls. Top with whipped cream and cherries. Serve immediately and enjoy!
Well time to sign off for this weeks blog.
Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, blessings from our house to yours!!
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