Some of our Open House recipes...

I got so many requests for recipes for food we served during our Shop Hop. I promised to post some of them so: here you are!

All of these are easy, easy recipes that I have been using for years..decades some of them!
(oh wait, I haven't been alive that long.........ah, my parents enjoyed them. yea, the folks....)

WHITE WINE PUNCH

2 1/2 cups OJ

1 cup pineapple juice

1 cup confectioners sugar

1 qt white wine ( I used a pinot grigio this time, have also used chardonnay-NOT an expensive one!!!)

1 Tbs honey

2tsp pumpkin pie spice

1/2 qt ginger ale

2 cups water

Ice

Mix everything and add ice and ginger ale right before serving. Soooo refreshing and almost too easy to drink! Makes..what? about 3 quarts.

MARGARET DYER'S RUM BALLS

1 lb box vanilla wafers, crushed

1 cup finely chopped nuts (I used walnuts)

4 Tbs cocoa

6 Tbs light corn syrup

6 jiggers rum (or whiskey or ?)

Mix all ingredients and let sit for 15 minutes. Roll into one inch balls (you'll have to wash your hands frequently and I find it easiest to use slightly damp hands) Roll in colored sugar, powdered sugar or sprinkles or??? Store in an airtight container. Best if allowed to mellow a day or two. Makes about 60.

CREAM CHEESE/BACON SPREAD

I used:

3-8oz blocks cream cheese, softened

1 lb bacon, cooked and crumbled

bunch of green onions, finely sliced

couple dashes of Worchertershire sauce

Mix everything together, cover and let flavors blend overnight. Serve w/ sturdy crackers. Yum!

(this was enough to feed a good size group of people)

Enjoy!

Cheri

Holiday Hours

On Sundays!!

12-4pm

Through Christmas

Hope these hours will make it even more convenient for you!

Best,

Cheri

Happy Thanksgiving, Everyone!

Best,
Cheri

Photo Shoot

I had some company on Saturday after the store closed. Renae (who paints our Christmas windows & shops w/ us...frequently!), her husband, Marc, their daughter, two other photographers (?) and two models came in with lights, equipment, props, clothes, etc and did a photo shoot using good goods as the back drop. How fun! And then bing, bang two hours later...they packed it all up and it was like they were never there!! I got some wide angle shots of the store from Marc (as a thank you!) so decided to share with you!

Model Sydney...gorgeous and sweet gal.

Wide angle can make things look a bit far away...

Interesting that these were taken three days ago and some areas already look different on Tuesday!

Take Care,

Cheri

Yumm........!

Picture and recipe found here


I promised several of the guests that attended our Friday evening "Jingle & Shine" Holiday event (which was a fabulous blow out!!) that I would post one of the recipes we served. It's very simple to throw together, doesn't have to be baked, and presents like a dream. The one thing everyone seemed to like about this dish is that there are so many different flavors going on in one bite and they all go so well together.


Stuffed Endive with Honey Balsamic Reduction



Ingredients:

2 fresh heads of endive

1 small can of mandarin oranges, drained well

1/4 c. candied walnuts*, coarsely chopped

2 oz. chevre

12 fresh chives, minced

1/4 c. balsamic vinegar

3 Tbsp orange juice

2 Tbsp honey

freshly ground black pepper



Directions: -In small saucepan over medium heat, combine balsamic vinegar, orange juice, and honey and cook down until well thickened, about 10-15 minutes (should cool to a molasses like consistency).-Meanwhile, carefully remove endive leaves from heads and plate (should yield about 24-30 good leaves.-Place a mandarin orange into each endive leaf.-Place some chopped candied walnuts and some crumbled goat cheese over the orange pieces in the leaves.-Once balsamic mixture is thickened well, using a spoon, slowly drizzle over each leaf-Sprinkle each with minced chives and top with freshly ground black pepper and serve.



*If you do not want to spend the money on a large container of candied walnuts, you can easily make your own by mixing 1/4 walnuts with a few Tbsp of honey, sprinkle with some brown sugar and bake at 400 degrees for 10-12 minutes, stirring occasionally to prevent burning. Let cool completely before using.

So there you have it--enjoy!!!

Best,

Cheri

A Busy November!

I'm not sure exactly how it happened but we've scheduled three events in November at good goods!! Hope this isn't over kill and..hey, if you can't attend one of our parties..maybe you can make it to another one!! We leave no one behind!!

First up is our "Jingle & Shine" Holiday Open House which really kicks the season off for us. Good goods will actually close for two days (November 4 and part of the day on the 5th) just to get everything in it's perfect place, food and cocktails out and then open at 5pm this Friday the 5th. This has traditionally been a wildly popular event and we plan to do it up right that night. Saturday will continue with a chance to win a huge gift basket. With the good stuff....not the leftovers!!! Join us, ok??

Then, November 19, (4:00-8:00) 20, (10:00-5:00) and 21, (12:00-4:00) good goods will team up with The Shabby House, Ooh La La and Mr. J's Antiques for our annual Shop Hop. Pick up your "passport" at any of these stores, visit all four of us and be entered to win one of eight shopping sprees. This was a hoot last year and we'll do our best to entertain you!!

And, of course, our "laid back excuse to get out of the house but not go near the mall" Black Friday celebration the day after Thanksgiving. Relaxed browsing, soothing tunes, some snacks and ahhhhhhhh. Cruise into Christmas.

Enjoy the season and take it easy,

Cheri