March 3, 2016


As I type it is cold and snowing outside. A few days ago it was 60 degrees and I went to church with a sweater instead of a winter coat and flats instead of boots. Now I want to cuddle up under a blanket and have a mug of hot spiced chai!  I'm holding onto the idea that it will be warmer once again in a few days.  The weather man said so.  

So...since it will be spring eventually I thought I'd share some of our new ideas for the blog and some of the designs we've created for the shop.

First off we have a few Gooseberry Patch cookbook giveaways to hold in the coming months and I hope to post a few of our recent family favorite recipes.  

I also plan to begin holding Facebook parties for the shop where you can earn free Old House Mercantile products by inviting friends to take part in our online party and order goodies for themselves.

Also we have a new fun Easter collection and some fun Spring items that we released last month! (Click on the pics for links)

Measuring 5x48 - perfect for a porch!
A perfect reminder of the meaning of Easter!

September 22, 2015

Baked Chicken Fajitas

A dear friend posted about these awesome baked fajitas on Facebook the other day and when she shared the recipe I knew I had to try them out on the guinea pigs. Er, I mean, the family.  Ha! These are super simple and very tasty!  They had enough of a kick, but not too much that the littler kids wouldn't eat them. This recipe fed our large crew with some leftovers for the men for tomorrow's work lunch!

Baked Chicken Fajitas
 4 lbs. chicken breast cut into strips
1/4 cup olive oil
4 tsp. chili powder
1 T. cumin
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. seasoned salt 
1- 28 oz can Rotel tomatoes with chilis 
1 med onion, sliced 
1 cup assorted colors of bell peppers, cut in strips

Preheat oven to 400*. Place chicken strips in 2 - 9 x13 pans. In small bowl, combine oil thru salt ingredients. Drizzle spice mixture over chicken and stir to coat. Next, add tomatoes, peppers and onions; stir to combine. Bake uncovered for 20-25 min until chicken is cooked thru and veggies tender.  (Internal chicken temperature is 165 degrees if you want to check it with a meat thermometer -- I highly recommend!  That way your chicken isn't dry and overcooked!) Serve on flour tortillas with taco fixins like corn, black beans, cheese, lettuce, black olives, salsa, and sour cream!


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Don't forget!
Now until the end of September we are having a sale at the shop!  
Use coupon code CELEBRATE2015  to get 25% off orders over $100

September 4, 2015

We Have a Winner!

Thanks so much to all who entered the giveaway!  I loved hearing all your favorite desserts!  I'm hungry for some shooguh now! 

Before I reveal the winner I wanted to take a moment to remind y'all of our sale at the shop!  Use Coupon Code CELEBRATE2015 to save 25% off all orders over $100! 

And now...the winner!

With the help of

Robin C. I am sending you an email shortly!  
Reply with your address so I can send your cookbook off to you!   
Thanks to all who entered!  
We'll have another fun giveaway soon! 

Have a wonderful weekend!
Don't forget to check us out at:

September 3, 2015

Raspberry Pound Cake

Here's another Gooseberry Patch 101 Blue Ribbon Dessert Recipes gem!  Go HERE to enter the giveaway for the cookbook! ** Today is the last day to enter!! **

The recipe is for Blueberry Poundcake but since we used the blueberries on the Pudding Cake recipe we had to use some frozen raspberries and I have to say it was so yummy we had several sad kiddos when there wasn't anymore to be had!  It's super moist, has just the right amount of sweetness to it.  It just melts in your mouth!  This is the perfect breakfast or even after school treat for the kiddos as they start school again! 

Raspberry Pound Cake
2 1/2 c. sugar
1/2 c. butter, softened
2 tsp. vanilla extract
8-oz. pkg. cream cheese, softened
4 eggs
2 c. fresh raspberries (we used frozen and thawed them)
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8-oz. container lemon yogurt

Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended.  Beat in eggs, one at a time. Toss blueberries with 2 tablespoons flour; set aside.  Combine remaining flour, baking powder, baking soda and salt.  Add flour mixture to sugar mixtrue alternately with yogurt. Fold in blueberries; pour into a greased loaf pan (they suggested tube, but we had loaf on hand). Bake at 350 degrees for one hour, or until a toothpick tests clean.  Cool cake in pan for 10 minutes; turn out. Drizzle with icing while still warm. Serves 16. 

Icing (if you like...we opted for less sugar)
1/2 c. powdered sugar
 4 tsp. lemon juice

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Here's another lovely that would be perfect in your classroom, living room, or just a wonderuful reminder over your doorway as you leave your home that whatever heads your way you can do it!  It's my reminder that God's got this!

Click on the picture for the shop link!

And... Now until the end of September we are having a sale!  
Use coupon code CELEBRATE2015  to get 25% off orders over $100

*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes.  All opinions are my own.
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