Fresh Strawberry Lemonade

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Directions:

STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

AUTHOR: HOLLY N.

COURSE: APPETIZER

CUISINE: AMERICAN

This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!

INGREDIENTS

  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley

 

INSTRUCTIONS

  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo

 

Ingredients

  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste

 

Instructions

1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes

Ingredients:

  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread

Directions:

  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

We are lighting it up in La Crosse!

Gerhard’s Kitchen & Bath Store by First Supply to acquire Wettstein’s Lighting to keep lighting store local

 

La Crosse, Wis. – June 28, 2018 – Downtown La Crosse will retain a locally owned and operated lighting store. With the announcement of Wettstein’s closure, Gerhard’s Kitchen & Bath Store will acquire the former company’s lighting division to offer decorative lighting products at Gerhard’s current kitchen and bath store location on Cameron Avenue. The expanded store will offer trade professionals and homeowners an accessible, innovative, and convenient location for plumbing, cabinetry, tile, and lighting.

“Gerhard’s and the Poehling family are proud to join with Dan and the Wettstein’s family. Dan’s legacy in downtown La Crosse is monumental. He and the store have been a true asset to our community,” said Joe Poehling, First Supply Chairman.

Gerhard’s Kitchen & Bath Store will remain open seven days a week while the store is updated to add lighting displays and products to the current offering as well as space for additional employees.

“We look forward to the next chapter for downtown La Crosse as a destination in the area for home projects,” said Katie Poehling Seymour, chief operating officer for First Supply’s Kitchen & Bath Stores. “We look forward to continuing the tradition of customer service that Wettstein’s has established for the lighting industry.”

Gerhard’s Kitchen & Bath Store by First Supply is located at 106 Cameron Avenue in La Crosse. Store hours: Sunday 11:00 a.m. – 4:00 p.m., Monday, Tuesday, Wednesday and Saturday 9:00 a.m. – 5:00 p.m. and Thursday until 7:00 p.m.

Media Contact
Joe Poehling, Chairman
jspoehling@1supply.com / 608-784-3839

 

About First Supply
Established in La Crosse, First Supply is a regional distributor with 38 locations in the Midwest including 18 kitchen and bath stores. Founded in 1897, First Supply, employing over 700 people, is a 5th generation family-owned provider of heating and air-conditioning, builder, plumbing, waterworks, industrial pipes-valves-fittings, and pump, well and septic supplies. The Kitchen and Bath Store division of First Supply including The Kohler Signature Stores by First Supply in Minneapolis, Minn., Milwaukee, Wis., Kansas City, Kan., and Detroit, Mich., along with 18 kitchen & bath Stores and 28 distribution locations in Minn., Wis., Ill. and Iowa are the largest and most versatile kitchen and bath stores in the upper Midwest. For more information, visit 1supply.com and gerhardsstore.com.

Strawberry Crack Salad

Ingredients

 

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

 

  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

New Dekton and Silestone Colors: "Cement" and "Natural" Trends

Silestone-Loft-Series-2.jpg

Cosentino is making a major worldwide sales launch with the presentation of new finishes for Dekton® and Silestone® that address current aesthetic and decorative trends in interior and exterior architecture and design. The two trends defining this important launch are the Cement trend and Natural trend.

These new colours were unveiled this year at Milan Design Week 2018, where they were warmly welcomed and enthusiastically accepted by professionals and end consumers alike.

 

“Cement Trend”

Cosentino has managed to reinterpret the different grey and industrial tones that make up building materials such as cement and concrete, and whose presence in avant-garde and contemporary design grows every day. This trend includes the new Laos, Soke, Kreta and Lunar colors from the Dekton® Industrial Collection, and the Brooklyn and Silver Lake colors from the Silestone® Loft Series.

“Natural Trend” 

Cosentino continues to bet on the beauty of the natural, the beauty of the eternal, the beauty given to us by the most well-known and requested marbles asked for by lovers of natural stone. Within this trend, we find the new Vera and Kira colors from Dekton®, as well as the new classics Pearl Jasmine, Eternal Marfil and Desert Silver from the Silestone® Eternal Collection.

 

Dekton® by Cosentino

“New Dekton® Industrial colors“ Cosentino is developing four matte color offerings to expand the successful Industrial collection of the ultracompact surface Dekton®. Laos, Soke, Kreta and Lunar are the names given to the new Dekton® Industrial colors; with a calm, detailed aesthetic, they reinterpret different cement finishes.

 

“Vera and Kira“ With nature and its pure aesthetic as the real protagonist, Cosentino is launching these two new colors to form part of the Dekton® Natural Collection. Vera and Kira are inspired by the elegant, versatile appearance of the popular Gris Pulpis marble, and the difference between the two lies in their base tone.

Dekton-Kitchen-Vera-lr.jpg

Silestone® by Cosentino

Silestone® Loft Series“ Cosentino is presenting a new, sophisticated collection of two colors that offers a fresh and contemporary take on the industrial and architectural look of concrete and cement. The Silestone® Loft Series is made up of Brooklyn and Silver Lake, two classic colors where history and the avant-garde meet.

Silestone-Loft-Series-1.jpg

“Silestone® Eternal expansion“ Cosentino is expanding the successful Silestone® Eternal collection, which pays faithful tribute to history’s most popular marbles. The new colours with an authentic natural, marbled aesthetic, which they fuse with the technology, innovation, quality and functionality of Silestone®.

Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Texas Caviar

2 (14oz) cans black eyed peas-rinsed and drained

1 (14oz) can black beans

1 1/2 cups fresh corn kernels- I used frozen but canned works too

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 1/2 cups chopped tomatoes ( I used 4 Roma tomatoes)

3/4 cup chopped red onion (1 small)

1 jalapeno, seeded and chopped

1/2 cup chopped cilantro leaves and stems

1 avocado (optional)

 

Dressing:

1/3 cup olive oil

3 Tablespoons red wine vinegar

2 medium cloves garlic, pressed or minced

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp red pepper flakes

Whisk dressing ingredients together.

 

In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving). Pour dressing over top and mix thoroughly. Chill until ready to serve.

Best Ever Broccoli Salad

Don't believe me? Just try it! This Best Ever Broccoli Salad recipe is bursting with flavor! Packed full of broccoli, bacon, grapes, almonds and more - every bite is delicious!

Author: Trish - Mom On Timeout
Recipe type: Salad
Serves: 10 servings

Ingredients

  • 1 cup light mayonnaise
  • ⅓ cup sugar
  • 2 tbsp red wine vinegar
  • 1 tsp celery seed
  • 2 heads of broccoli broken down into small florets
  • ¾ lb bacon, cooked and chopped into small pieces
  • ½ cup toasted slivered almonds
  • 2 green onions, thinly sliced
  • 1 cup chopped celery
  • 1½ cups red seedless grapes, halved

 

Instructions

  1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  4. Toss the dressing with the rest of the salad ingredients and stir.
  5. Dressing can be added at the last minute if desired.

Brizo Litze Collection

ART MEETS CRAFT

The Litze Kitchen Collection by Brizo® melds a clean, contemporary sensibility with carefully selected details. Intricate knurling and the articulating faucet display meticulous craftsmanship and elegant simplicity.

 
Brizo Finishes.PNG
 

 

Inspiration

Litze takes its cues from the revival of the arts and crafts movement—stripping away the vestiges of tradition for a simplified yet versatile aesthetic.

 

Featured Innovations

The Best Margarita You'll Ever Have

Ingredients:

  • Kosher salt or ground sea salt
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) fresh lime juice
  • 1 ounce (2 tablespoons) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

TIPS:
-Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrón.
-Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance.
-Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.

Chipotle Chicken Salad

Dressing:

  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 3/4 t. salt
  • 3/4 t. pepper
  • 1 T. (rounded) canned chipotles in adobo

Blend together well in blender or emersion blender.

Mix together in large bowl:

  • 1 rotisserie-cooked chicken (comes apart better if not cold)
  • 1 medium sweet white onion, chopped  (red if desired and/or some green onions)
  • 1 can black beans, rinsed
  • 1/2 C.  cilantro, snipped w/ scissors
  • 2 avocados, diced
  • 1 1/2 frozen corn

Toss dressing with chicken mixture and chill.  Serve with crushed Fritos.

I double the dressing recipe and end up using about 3/4 of it.  You’ll find other uses for the little left over—trust me!

 

Compliments of Jenny Miller

Native Trails

Native Trails is a fantastic kitchen and bath company located in the U.S. As well as making great, unique products, they also have certain lines that are hand-made by artisans meant to be sustainable for generations to come. This Americana collection showcased in the video shows woodworking pieces made from structures from the past and turns them into beautiful, long lasting furniture. 

Naomi Neilson Howard, Founder/CEO
In 1996, Naomi founded Native Trails, using her passion for artisan tradition, sustainability, and fair trade practices to bring the work of undiscovered artisans from central Mexico first to central California and then on to living spaces throughout North America. Combining the artisans' age-old traditions with contemporary design and sustainable materials, Naomi broke new ground with Native Trails iconic copper sinksand helped to introduce copper as a mainstay material for the kitchen and bath.
30711034_10156367554253270_8696718710318039040_o.jpg
Under Naomi's effervescent leadership, Native Trails has expanded far beyond copper sinks; its artisan-made product lines have grown to include groundbreaking NativeStone concrete sinks, vanities made of reclaimed wood, furniture, and a range of home decor products.

Healthy No-Bake Peanut Butter Chocolate Bites

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed meal
  • 1 1/2 cups oats (I used 1-minute oats for texture reasons)
  • 1/2 cup Rice Krispies
  • 1/4 cup mini chocolate chips

Directions

Prep Time: 25 M
Cook TIme: 20 M

  1. In a large bowl, cream together peanut butter and honey.
  2. Fold in vanilla extract if using.
  3. Stir in ground flax seed, coconut flakes, oats, Rice Krispies and mini chocolate chip.
  4. Stir until well combined (this takes a lot of stirring) Mixture should be thick and sticky.
  5. Freeze for about 10 minutes or until chilled.
  6. Use a mini ice cream scoop to scoop out the mixture.
  7. Roll into balls.
  8. Store in an airtight container in the fridge or counter.

Whole30 Bacon and Egg Cups

Ingredients

  • 12 strips sugar-free bacon (about 10 ounces)
  • 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
  • 1 small red bell pepper, finely chopped 
  • 12 large eggs
  • 2 tablespoons chopped fresh chives
  • Hot sauce, for serving

Directions

Prep Time: 25 M
Cook TIme: 20 M

Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired. 

Avocado Egg In-A-Hole

Directions

Prep Time: 5 M
Cook TIme: 20 M

Next time you make an egg-in-a-hole, consider using avocado instead of bread: Cut an avocado in half, remove the pit and scoop out about 1 tablespoon of flesh from each half. Season with salt and pepper and nestle the halves cut-side up in a small pile of salt on a baking sheet so they won't wobble. Crack a medium egg into each (a large egg will overflow). Season with salt and bake at 425 degrees F until the white is just set, 16 to 18 minutes; top with pico de gallo and crushed tortilla chips.

Spring Mini Cheesecakes

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Directions

Prep Time: 20 M
Cook TIme: 3 H 20 M

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.