Lemon Pretzels, Gummy Dinosaurs, Easter Cupcakes and More

Little Scoops

More new items are arriving this week. Most of these are new, permanent items, but some, such as the Nut Thin Crackers will end up in the ‘Picks from the Pantry’ section. If you haven’t stopped in to see our ‘Picks from the Pantry’ and our new items – please do. We have some great tasting selections such as sugar-free vanilla or chocolate instant pudding, lemon yogurt pretzels, sanded horehound candy, sanded sassafras candy, gummy dinosaurs, milk chocolate bridge mix, and peach, green apple or huckleberry fruit twists.
Tropical Nut Lemon Creme Yogurt Pretzels 15lb  Claey's Sanded Sassafras 10lb  Haribo Gummi Dinosaurs 5lb  Blue Diamond Nut-Thins Smokehouse Almond 12/4.25ozBulk Foods Inc. Milk Chocolate Bridge Mix 25lb  Gustaf's Licorice Allsorts 6.6lb

Cooking with Less

I recently spent a month away from home, living in a house with less appliances and pantry items. As the month ended, the eggs, milk and other items were gone, yet I still wanted to make the Peanut Butter Sandwich Cookies featured last week.

What to do? I didn’t want to run to the store, so I substituted. Sometimes my substitutes don’t work so well, but this time they did. I am passing along what I learned. Use water for milk in many cases. You can substitute 1 T. of flax meal, along with 3 T. of water for an egg. I used this in cookies and meatballs. Both worked well. Don’t have powdered sugar? Add 1 cup of sugar and 1 T. of corn starch (or any starch) to your blender. Whirl on high for a minute or so and now you have 1 cup of powdered sugar. I think Sucanat and Splenda would work well too.

I also wanted to make Cole Slaw. I have a Vitamix at home which I used to chop up cabbage, but I learned you can use a regular blender also. Cut your cabbage into wedges. Place in the blender; fill blender with water almost above cabbage. Choose ‘chop’. Drain the water, pat the cabbage dry and it’s ready for Cole Slaw. This also works well to chop iceberg lettuce.

Easter is Coming!

We have your Easter Ham – and it’s on sale, too! Cut it as thin or as thick as you’d like. Sweet, sour, gummy, or chocolate – check out our great selection of Easter candy and use it below on your cupcakes.
Kervan Gummy Carrots 4/5lb  Zachary JuJu Easter Mix 30lb   Jelly Eggs 30lb  Deluxe Easter Mix   Easter Mello Creme Mix 30lb  4.5lb Gummi Sugared Bunnies   Milk Peanut Butter Eggs 10lb

Adorable Spring/Easter Cupcakes


1 box chocolate cake mix {don’t forget to include all the required ingredients on the back of the box!}

1 {8 oz} block cream cheese, softened

1/2 cup {1 stick} butter, softened

1/2 tsp. vanilla

2 cups powdered sugar

green food coloring

About 2 cups sweetened or unsweetened coconut flakes

2 tsp. water

24-36 gummy carrots (bunnies, gummy or chocolate eggs would work well too) – available at The Country Cupboard

Make cupcakes according to package directions and let cool completely. In a large bowl, beat softened cream cheese until smooth. Add butter and mix well. Add vanilla. Add powdered sugar, 1 cup at a time, scraping down sides periodically. Add about 10 drops green food coloring or until desired color; set aside. In a small bowl mix coconut flakes and water. Add enough green food coloring until coconut is completely coated; set aside.

Now for the assembly – frost each cupcake with your green frosting. Sprinkle the desired amount of coconut on top. Place 2-3 carrots into the cupcake to resemble carrots growing in the grass and dirt.

*If you don’t like coconut – try chocolate sprinkles (dirt) instead – available at The Country Cupboard


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