Hello Friends!

As we are winding down the Summer months, I think how fast the year is flying by! I am looking forward to the ~ber months! LOL I am definitely an Autumn girl!! Looking forward to the cool breezes and turning off the A/C!!! Our poor thing has been running non-stop for months! HAHAHA

Since I last wrote we received some very EXCITING news!! We were voted BEST OF KENTUCKY for Specialty Retail for the entire state!!! What an honor and a big THANK YOU to all those who were so kind to vote!!!

We are looking forward to our next event here at the store featuring the Taste of Home Event THIS Saturday, August 15th 10-3!! Come in and sample some of our in-house homemade jarred goods and much more!

We are SO EXCITED to announce the opening of our MOST POPULAR Blessing Box Subscription cart! This includes our October (Fall) and December (Christmas) Boxes!!

Click the tab to find out all the details! This would make great gifts!!! (Each box has a value of $120!!) Divide the boxes up or give as a whole!!

We so look forward to you joining our Blessing Box Community!!!

Click HERE

We have SO MANY events coming up for Fall and Christmas, so be sure to head over to our website tab EVENTS or on our Facebook EVENTS page for all the details and dates!! We would love for you to add us to your calendars!!!

As always we end the Blog sharing a delicious recipe. This one is perfect for using all those tomatoes coming from the garden!!!

Hot Tuna Tomato Shells

INGREDIENTS (makes 4)

4 large tomatoes

2 (5 oz.) cans water-packed tuna, drained & flaked

3 T. chopped onion

½ C. shredded cheddar cheese

¼ C. each mayo and sour cream

¾ tsp. onion powder

½ tsp. coarse salt

⅛ tsp. coarse black pepper

½ tsp. dried dill weed

2 tsp. dill pickle relish

⅔ C. coarsely crushed potato chips, plus more for topping

DIRECTIONS

Preheat your oven to 350° and grease a 9 x 9″ baking pan.

Cut off a thin slice from the top of each tomato; set the tops aside. Using a spoon, scoop out and discard the centers to create a shell.

Stir together the tuna, onion, cheese, mayo, sour cream, onion powder, salt, pepper, dill weed, and pickle relish until well blended; gently stir in ⅔ cup of crushed potato chips. Stuff the mixture evenly into the tomato shells, mounding the top; arrange in the prepped baking dish.

Pop the tops back onto the tomatoes, cover everything with foil, and bake for 20 minutes.

Remove the foil and discard the tomato tops; add some extra crushed potato chips and bake for 10 to 15 minutes longer or until the filling is hot and the chips are toasted.

Don't they look yummy!!!

Well time to sign off for now. Let us know what you think on our Facebook page!

We hope you come by and see us this week! Don't forget our August Deal Days!! LOTS of sales!

Thank you for reading our blog & being a part of our adventure!

Until then, blessings from our house to yours!!