Our last day in Lancaster has arrived. I was excited to wake up to another beautiful morning at the Olde Stone Guesthouse. While we waited for breakfast to be served we took the twins outside to play and I captured some photos of the garden. But first, let me show you how amazing the sky was when we returned from dinner the night before.
The Olde Stone Guesthouse is incredibly charming. It’s a beautiful oasis tucked back off the road in the middle of Amish farmland. Florence (the innkeeper) does an excellent job maintaining the beautiful gardens.
For breakfast we had a delicious egg, potato, cheese, and bacon scramble. Florence also served fresh fruit with yogurt, homemade bread and jam, and granola. After breakfast we loaded everything up in the car and headed out to Kitchen Kettle Village!
Kitchen Kettle Village
Kitchen Kettle Village is located in the heart of Intercourse, Pennsylvania and is a wonderful place to do some shopping. With over 40 specialty shops, there is something for everyone: gourmet food shops (of course my favorite), jewelry, pottery, art, quilts, and much more. It is a great place to spend the day.
Aged and Cured
Our first stop was a meat and cheese shop called Aged and Cured.
At Aged and Cured you can find a large selection of meats, cheeses, and locally made specialty products like hot sauce and beef jerky. They also feature so many delicious jams and dips. I also love the way everything is displayed, and with samples too!
We had a great time sampling our way through this adorable little store. I found a couple items that I had to take home and try: Artichoke Tomato Bruschetta Spread and Dip and Salvation Hot Sauce. I am not the type of person that can handle alot of heat but I love this Salvation Sauce! Next stop the Olive Basin!
The Olive Basin
The Olive Basin is the place to go if you are looking for premium quality Olive Oils and Balsamic Vinegars. This beautiful tasting room is a lot of fun for foodies like me because you can sample different types of oils and vinegars that you may have never heard of and you can learn a lot about how to cook with them.
Once you have gotten a taste of all the oils and vinegars it’s time to choose which one you will take home and make a part of your pantry. You pick out your empty bottle and they will bottle it up for you. It doesn’t get any fresher than that.
They also offer different types of salts and seasonings that you can add to your vinegar or olive oil to make a delicious dip. I love sopping up all that goodness with a fresh piece of bread!
My purchases: Traditional Balsamic Vinegar (this has been great on fresh tomatoes this summer), Focaccia Bread, Tuscan Herb Chef Salt, and Delizia Garlic and Chili Stuffed Gordal Olives.
Jam & Relish Kitchen
Our last stop in Kitchen Kettle Village and on our Lancaster County Adventure is the Jam and Relish Kitchen. This is THE place to go for Pennsylvania Dutch jams, jellies, relishes, salsas, and more. Everything is made right there in the store so you can watch the masters at work. A lot of love is put into these jams and jellies! They have every flavor of jam you could ever dream of!
Jellies aren’t the only thing you will find at the Jam & Relish Kitchen you will find, well relish of course, but pickles, nut butters, and soup mixes too. They even have a bakery section where you will find freshly made breads, cookies, and pies.
My purchases were: Sweet Pickle Chips, Fig Jam, and Seedless Blackberry Jam.
Kitchen Kettle Village
3529 Old Philadelphia Pike
Intercourse, PA 17534
I can’t believe we have come to the end of our Lancaster County Foodie Adventure! I hope you had as much fun as I did and that you go visit some of these places for yourself. You will not be disappointed. Thanks for tagging along and I will see you at our next Tasty Place!
Time goes by fast. Whether I am having fun or not, it goes by fast. I cannot believe my husband and I have been married for almost 4 years, that I turn 27 in a couple weeks, and that our kiddos are 19 months old. How did this happen? Where has the time gone? It seems like the weeks fly by so quickly and before I know it the month is gone and then the year. Can we just pause time for a minute? I want to stare at my children before I blink and they are grown. I want to really enjoy this season of life that I am in before it escapes me. It can be so easy to get caught up in the busyness of everyday life. Now, I can’t do anything to slow time down (and if anyone out there can, please let me know) but I can prep make ahead dishes that get me out of the kitchen quickly and back into soaking up every moment with my family. Cheesy Tater Tot Casserole is such an easy dish to prepare and there aren’t even words in the English language to describe how delicious it is.
There are a few reasons that I have fallen head over heels in love with Cheesy Tater Tot Casserole. First, you can make it ahead of time. Assemble it the night before then cover and refrigerate until you are ready to bake. This is a great dish for a Sunday morning when I like to do minimal work before running out the door for church. Second, the kids love it, and I mean LOVE IT (as do I, and my husband, and anyone else who takes a bite). This dish is a crowd pleaser. I have made it for other families and it’s always a big hit. Third, it contains lots and lots of cheese, sausage, and tater tots. All the important food groups (wink wink).
To start you brown one pound of breakfast sausage in a large skillet, breaking it up as it cooks. That is the first layer to your casserole. Don’t mind my worn out looking casserole dish. She is trusty and I love her.
Next comes the cheese, two cups of cheese to be exact, it gets sprinkled on top of the cooked sausage.
In a bowl, whisk together the milk, eggs, pepper, onion powder, and salt. Pour this int0 the dish over the sausage and cheese. It’s coming together now!
Now take those wonderful frozen tater tots (these really take me back to my elementary school days) and arrange them on top. If you are making this ahead, this is where you would cover and refrigerate until you are ready to bake. Now it goes into a 350 degree oven for 35 minutes. Take it out and add an additional 1/2 cup of cheese on top and 4 slices of crumbled bacon. Bake for another 10 minutes or until its all bubbly and golden brown. Let it rest for 10 minutes and you are ready to serve!
I hope you didn’t forget that we are still on our Lancaster County Foodie Adventure! We have now come to dinner at Speckled Hen on Day 2. Yes, we have come back to Speckled Hen a second time because it is that delicious. We also found out that it was “Taco Night”, so how could we pass that up?
We ordered two starters: the Smoky Beef Nachos and the Chips and Guacamole. The nachos were some of the best I have ever had. Corn tortilla chips were topped with shredded cheese, jalapeno, verdant view beef (from a local farm in PA), roasted corn, and bell peppers. Sour cream and salsa was served on the side.
I am sad to say that I have ripped out all but one of the squash plants in my garden. I am holding on to a small piece of hope that this last squash plant will produce a few more zucchini for me. We will see if it is meant to be, and I so hope it is! If they don’t come in…..its okay, because I feel that I have given the squash a delicious and final fair well when I used them in this Crustless Squash Quiche. This has been a go to dish for my squash this summer. It is delicious, easy, cheesy, and the perfect accompaniment to any main dish. Let me show you how I put this together.
First, slice the squash into thin rounds and place them in a bowl. We need to draw the water out of them so that the quiche isn’t too loose. Sprinkle the squash with a generous amount of salt, stir, and let sit for 30 minutes. I put my squash into a colander over a bowl so the excess water would drain out the bottom. When the time is up, place the squash, a little at a time, in a cheesecloth and squeeze the water out. Don’t worry about squeezing to hard or bending the squash, it’s tougher than it looks. Now it’s time to assemble!
In the bottom of a lightly sprayed dish (I use a pie plate) layer half of the squash.
Next, add 1/2 cup of shredded cheddar cheese.
Whew….what a week! My husband has been working day and night which means I am totally on my own with Daniel, Mackenzie, and the semi house broken puppy, Jax. I am exhausted! Don’t get me wrong, I love being home with my kids and my heart is very full but I’m tired. People are always telling me how I am super woman and think I have my crap together at all times, well the truth is….I’m human and I get really overwhelmed sometimes. There I said it! Yes, having twins is a blast but it is also hard. Two kids the same age running around getting into things, and they do run in two different directions. And now Jax? She’s great but she’s a puppy. She nips, chews, barks, and pees everywhere. How come she doesn’t understand what toys are hers and what toys are the kids….oh yeah cause she’s a puppy!
So the other day, after putting the kids down for their nap, I thought “You know what…I’m going to bake. That will be relaxing and cheer me up”. At first I attempted Almond Raspberry Bars, a recipe I have made before and wanted to feature on the blog. Well, fail. I wasn’t patient enough to let the butter come to room temp so I nuked (microwaved) it. I carried on, telling myself it wouldn’t matter…but it did…it mattered a lot. They didn’t bake up and I threw them away. I have mentioned before that nothing irks me more than a baking fail. So after pouting for a little while, I saw a recipe for Lemon Poppyseed Cake. Yes! That sounds amazing…well after getting all excited I realized I didn’t have enough poppyseeds. Seriously? Fine! And it was in that moment that this Peanut Butter Sheet Cake came up on my phone. Hallelujah! You are the one! I will make you and you will be glorious. Lucky for me this cake was just what I needed.