Gourmet S’mores Skillet for National S’mores Day

Fiesta Dinnerware Gourmet S'mores Skillet recipe

When we noticed there was an entire day dedicated to s’mores, it didn’t take us long to grab our new Individual Skillet and try some sticky marshmallowy recipes.

We created a Gourmet S’mores Skillet that grownups and kids alike will devour. Warning: you might want to double or triple this recipe.

This spin on a campfire classic can be made right at home in the oven, which means it can be made any time of the year. And that’s just fine with us!

 

Fiesta Dinnerware Gourmet S'mores Skillet recipe

It starts with a layer of a buttery pretzel crust. We subbed pretzels for graham crackers because, let’s face it, sometimes after eating s’mores we’re left craving a bag of chips. And then you need something sweet again. It’s an endless cycle of salty/sweet. We figured, let’s just put the salt in the sweet and save all the trouble and extra calories.

Fiesta Dinnerware Gourmet S'mores Skillet recipe

Next is a layer of creamy dark chocolate fudgy goodness. We traded the milk chocolate that’s traditionally used in s’mores for decadent dark chocolate because here at Fiesta Dinnerware, we’re colorful and different. Our recipes are a little different too! The saltiness of the pretzels combined with the richness of the dark chocolate is completely divine.

Fiesta Dinnerware Gourmet S'mores Skillet recipe

The final layer is simply marshmallows. That’s what ultimately makes a s’more a s’more, right? We chose mini marshmallows, but you could use larger marshmallows if you’d like. The marshmallows toasted to a perfect golden brown under the broiler in our Individual Skillet, featured in the new Foundry cast iron-like finish.

Gourmet S'Mores Skillet
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For the pretzel crust
  1. 1 cup finely crushed pretzels (about 3 handfuls)
  2. 4 tablespoons sugar
  3. 12 tablespoons melted butter
For the chocolate filling
  1. 12 ounces dark chocolate chips
  2. 1 (14-ounce) can sweetened condensed milk
For the marshmallow layer
  1. 1 (10.5 ounce) bag marshmallows
Instructions
  1. Preheat oven to 325 degrees F. Grease two Fiesta Individual Skillet Bakers or 1 8x8" baking pan with butter.
  2. Make the pretzel crust. In a medium bowl, stir together the pretzel crumbs, sugar and melted butter until all of the crumbs are evenly moistened. Pour half into the prepared Fiesta Individual Skillets or the full amount into an 8x8" pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
  3. Make the chocolate filling. Place the chocolate and sweetened condensed milk in a heatproof bowl and set it over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the pretzel crust and spread it into an even layer.
  4. Immediately place the marshmallows on top of the chocolate filling, pressing down slightly. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1-2 minutes. Removed from the oven and let cool briefly.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Fiesta Dinnerware Gourmet S'mores Skillet recipe

While it’s still warm and melty, be sure to share this special treat with someone you really love. It’s a good thing this recipe makes enough to fill two Fiesta skillets! 

 

 

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Cookie Butter Cheesecake

Cheesecake PN1If any dessert deserves an entire day of celebration, it is without a doubt the cheesecake.  Buttery rich, dense, and creamy, cheesecake is undeniably decadent, yet, somehow it ranks as breakfast appropriate in our book (nothing says good morning like sugar-infused cream cheese and eggs!). 

Cheesecake FB6Over the years, we’ve perfected our classic cheesecake recipe and let us just say, this cake is a real knockout.   It’s thick and rich, yet lighter than your average cheesecake, giving it that perfect mouth-feel.  This ideal texture is achieved through the addition of mascarpone cheese, a versatile Italian cream cheese.

Cheesecake FB1

While a plain cheesecake never disappoints, we felt like getting creative in the kitchen for this special day.  Say hello to an incredible combination you will forever crave: cookie butter + cheesecake.  If you haven’t been introduced to cookie butter yet, we recommend getting an extra jar to eat by the spoonful while making this cheesecake.  It’s that good.

Cheesecake FB5Cookie butter is essentially a peanut butter type spread made with Biscoff cookies.  Think of it as the flavor of cookie dough, with the texture of peanut butter, and no nutritional benefit to speak of.  But what it lacks in protein, it makes up for in deliciousness.

Cheesecake FB3To create the cookie butter element in our cheesecake, we took a bit of our original cheesecake batter and mixed in the cookie butter.  We then swirled the cookie butter batter into the classic cheesecake base.  We swapped out the standard graham cracker crust for a Biscoff cookie crust, to complement the cookie butter.  The resulting flavor combination is simply sublime!

Cookie Butter Cheesecake
This classic cheesecake shines with a Biscoff cookie crust and a cookie butter swirl.
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Ingredients
  1. 2 cups of Biscoff crumbs (1.5-8.8oz packages)
  2. 3 tablespoons unsalted butter, melted
  3. 1 tsp salt
  4. 16 ounces cream cheese, room temperature
  5. 16 ounces mascarpone, room temp
  6. 2/3 cup sugar
  7. 3 eggs
  8. 1 tablespoon vanilla
  9. 13.4 ounces cookie butter (1 jar)
Instructions
  1. Grind Biscoff cookies in a food processor until fine crumbs. Mix in melted butter. The mixture should be crumbly and hold together when pinched. Press into a 9” or 10” springform pan and chill in the refrigerator while making batter.
  2. Preheat oven to 325 degrees. Cream sugar and cream cheese in a stand mixer or with hand mixer. Beat until fluffy. Add mascarpone and beat until fully incorporated. Add eggs one at a time, making sure to scrape down the bowl after each addition. Add vanilla and mix well.
  3. Reserve one cup of batter and set aside. Pour the remaining batter into the crust. Add the cookie butter to reserved batter and beat until incorporated and smooth. Dollop tablespoons of cookie butter batter on top of the plain cheesecake batter to create a dotted surface. Then, take a knife and swirl the cookie butter batter into the plain batter in small circular motions.
  4. Place cheesecake onto a rimmed baking sheet and bake at 325 degrees for one hour or until it is puffy, dry around the edge but wet in the center. Let cool to room temperature, then refrigerate uncovered overnight. Serve chilled.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Columbus Everything Fiesta’s Tent Sale

IMG_0795[2]

We are so excited to bring our famous Tent Sale back to Columbus this year! If you’ve never attended a tent sale before, here is what you’ll need to know:

Dates:    September 15th-18th, 2016

Location:   The Ohio Expo Center & State Fairgrounds, North Commercial Building, a 35,000 square foot Pavilion.  There will be banners on the designated building and direction by attendants.

Hours:    Thursday 9/15 – Saturday 9/17, 8:30am-7:00pm

                 Sunday 9/18, 10:00am-3:00pm

                 Note: the Fairgrounds do not open prior to 7am daily.

GPS Address:  Ohio Expo Center and State Fairgrounds    

                         717 East 17th Ave., Columbus, Ohio, 43211

Special Promotional Perks:

We are offering a perk to our very loyal customers.  At the Expo Center, parking is not free. Customers must pay $5 to park in one of the Expo Center’s parking lots.  However, if you bring your parking pass into the sale with you, you will receive a $5 credit towards your first purchase of $100 or more.

With there being over a dozen colleges in the Columbus area, we want to show these students a get to know us perk!  Therefore, every college student who shows their student ID at check-out will receive 10% off their purchase.

Please note, due to safety concerns, no strollers or children under the age of twelve are permitted in the dinnerware stocked areas.

We hope you are as excited for this sale as we are!  Keep checking both our Facebook and blog, as we will continue to inform you on this sale as we find out more information.

 

Columbus Fiesta Tent Sale Q&A

What is the tent sale?

The tent sale is an event in which we sell our second quality Fiesta® dinnerware at a discounted price. We hold these sales twice a year at our Factory Retail Outlet in Newell, WV and Everything Fiesta in Sutton, WV, and this year at the Ohio Expo Center and State Fair in Columbus, OH. 

What are seconds? 

Seconds are Fiesta dinnerware items that have minor flaws in them, some you may not even notice.

How do I get to the tent sale?

This tent sale will be held at the North Commercial Building at the Ohio Expo Center. The address for this location is 717 East 17th Avenue, Columbus, OH, 43211.

If you are traveling from the North, take I-71 South to 17th Avenue/Exit 111.
If you are traveling from the South, take I-71 North to 17th Avenue/Exit 111.If you are traveling from the West, take I-70 East to I-71 North. Then take I-71 North to 17th Avenue/Exit 111.
If you are traveling from the East, take I-70 West to I-71 North. Then take I-71 North to 17th Avenue/Exit 111.
If you are traveling from within Columbus, you can reach the Ohio Expo Center by taking North Fourth Avenue (from the South) or Summit Street (from the North) to 17th or 11th Avenues.

Once you have arrived at the Ohio Expo Center, signs and parking attendants will direct you where to park.

 

Image courtesy of Google

Image courtesy of Google

Image courtesy of ohioexpocenter.com

Image courtesy of ohioexpocenter.com

This map will show you exactly where to go once you arrive at the Ohio Expo Center and State Fair. To view a larger version of this map, click here

 

Where do I park my car and how much does it cost?

Parking is provided at the Ohio Expo Center. There are large parking lots all around the area, and there are parking attendants who can assist with directions. Parking is $5 per day, but if you bring your parking slip to the tent, we will credit the $5 towards your first purchase over $100. You will only receive the discount if you show proof of your parking slip.

Where can I get a price list?

 Price lists will be handed out while you are in line. There will also be price lists hanging up throughout the tent. Expect to see a wide variety of Fiesta items discounted at 57-83% off retail sale suggested price.

Will you publish the price list online?

Unfortunately, no. Price lists will be handed out while you are in line.

 What are the prices like?

 The prices can be up to 57%-83% off retail sale prices. We listed a few examples below:

Deals

These are deals you can’t pass up!

What colors will be in the tent?

 The color selection will vary each day. You might even be lucky enough to find some discontinued colors, such as Marigold, Flamingo, Peacock, and Plum. Slate and Sage are the newest colors to be released in seconds, and will be available at this tent sale. Claret will not make its tent sale debut until next year.

We will also have tons of Scarlet and Slate dishes for all you Buckeyes!

2

Can I purchase first quality Fiesta during the tent sale?

 Unfortunately, at this sale no, as it is not being held at one of our outlet locations.

 What items will be at the sale?

We will have over 55 different items in the tent! The earlier you get there, the wider the selection of ware. New items have to be available for a year before they are released in seconds.

Due to liabilities, we are unable to sell you any broken pieces for any reason.

 How are the items sold?

Every item (with the exception of our canisters) is sold individually, unless you find a matching lid. Even items that are typically sold in a set will be sold individually, such as the extra large butter dish.

 Do I need to get there on the first day to get the best item/color selection?

Due to the size of the facility, all ware that we are bringing will be in the venue each day, therefore the best selection will be on the first day. However, if we see that ware is going fast, we will send for more to be brought down from our factory on Friday.

Do I need to get there early to get the best item/color selection?

 Trust us, we will not run out of ware! The tent will always have a good stock of plates, bowls, and mugs no matter what time you get there. Getting there early will give you an advantage if we only have one bin of a certain item. However, if we only have a few pieces of an item we try to limit the amount you can purchase to just a few to give everyone a chance!

 Are my purchases boxed for me, or do I need to bring something to pack them in?

 All ware that you purchase will be wrapped in paper and packed securely in boxes/bags for easy transportation.

 What happens if I return home and discover an item wasn’t packed or I want to exchange a purchased item?

 Make sure to watch your items as they are being packed. Sometimes our packers work so quickly that they miss packing an item. All of our sales on second quality items are final, regardless of whether it is during the tent sale or not. Therefore, if an item is unfortunately left behind or what you no longer desire, we are unable to refund or exchange the item. Also, make sure to check if your cashier or packer has put stoppers in your salt and pepper shakers, cheese shakers, and toothbrush holders. Make sure that your soap/lotion dispensers are given a pump too!

 What forms of payment do you accept?

 We accept Visa, MasterCard, Discover and cash. We do not accept American Express or checks.

If you are paying with a credit card please have your ID ready.

 Do you accept gift cards/gift certificates during the tent sale?

Since we do not have an outlet store in Columbus we cannot accept gift cards/certificates during the tent sale.

 What do I need to bring?

 We will provide you with shopping carts; however, you can bring a dolly with you. If you bring a dolly with you we provide you with up to four milk crates when you enter the tent. The dolly makes them much easier to carry. If you are using our shopping carts there are no need for milk crates.

There is a good chance the ware will be a little dirty. Therefore, we highly recommend bringing an old hand towel or a sock to wipe off the factory dirt and dust from the dishes.

…and of course we recommend you bring a friend!

Can I bring my child with me? What if my child is in a car seat or if I’m holding them?

 Unfortunately, due to safety concerns, no strollers or children under the age of twelve are permitted in the dinnerware stocked areas.

What happens if it rains?

 The show must go on! The sale will happen come rain or shine. Fortunately, this tent sale is being held under a 35,000 square foot pavilion. However, if there is lightning and thunder, we will evacuate the area until the weather has cleared and it has been deemed safe to continue.

What do you do with the ware left over after the sale?

Any ware left over during the sale will be donated to a non-profit, not for resale organization. We feel it is better to return to the community than to return leftover ware to the factory.

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Pineapple Upside Down Cakes

3

We can’t think of a better way to celebrate National Pineapple Day than with Pineapple Upside Down cakes baked in our Ramekins! These fruity, fluffy cakes are the ideal dessert for the long, hot days of summer. They’re also great for portion control for the times when you want to keep indulging, but have your beach body to think about 😉

baked

This recipe comes to us from one of our faithful Fiesta followers, Angel Estes, a finalist in last year’s recipe contest. We loved her recipe so much that we just had to feature it on this special holiday!

ramekins

final

Let us know how you’re celebrating Pineapple Day, and if you’re trying our Pineapple Upside Down Cakes!

Pineapple Upside Down Cakes
Yields 8
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Ingredients
  1. • cooking spray
  2. • 1/2 cup butter, melted
  3. • 1 1/2 cups brown sugar
  4. • 8 maraschino cherries
  5. • 1 can sliced ring pineapple
  6. • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  7. • 3 eggs
  8. • 1 1/3 cups pineapple juice
  9. • 1/3 cup vegetable oil
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 8 Ramekins with cooking spray.
  3. Spoon 2 teaspoon melted butter into the bottom of each sprayed Ramekins.
  4. Spoon 2 tablespoon brown sugar in each Ramekins.
  5. Place sliced pineapple into the bottom of the Ramekins
  6. Place a maraschino cherry into the center of the pineapple ring in each FIESTA ramekins.
  7. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  8. Pour pineapple cake batter into the Ramekins filling them ¾ full; do not overfill.
  9. Bake in the preheated oven until a toothpick inserted into the center of a pineapple cake comes out clean, about 20 minutes.
  10. Allow cupcakes to cool at least 5 minutes before inverting Ramekins onto the Fiesta appetizer plate to release. Serve with pineapple and cherry sides up.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Pineapple Jalapeño Salsa

Pineapple Salsa

We love feasting on chips and salsa year round and our new Fruit/Salsa bowls are the perfect size to enjoy it. They have a wider mouth than our Bouillon and Ramekins, making it the ideal dipping bowl. It also holds more than our Fruit Bowl, meaning more room for snacking! Though it can be used for all sorts of great dips and tasty treats, we wanted to focus on its namesake: salsa.

bowl

This Pineapple Jalapeño Salsa recipe is one of our absolute favorites. The sweetness of the pineapple balances out the spiciness of the jalapeño so that it’s perfect for everyone! However, if you’re particularly sensitive to spicy foods you can always omit the jalapeño or use less than the recipe calls for.

chip

Fresh salsa is easy to make and, in our opinion, much tastier than salsa from a jar. Our only problem with it is that it disappears too quickly!

Pineapple Jalapeño Salsa
A Sweet and Spicy Salsa
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Ingredients
  1. 3 tomatoes
  2. ½ white onion
  3. 1 jalapeño finely
  4. 1 cup pineapple
  5. 3 cloves garlic
  6. ¼ teaspoon chili powder
  7. ¼ teaspoon cayenne pepper
  8. ¼ teaspoon garlic powder
  9. pinch of salt and pepper
  10. pinch of fresh cilantro
Instructions
  1. Chop tomatoes, onion, jalapeño, pineapple and garlic. Mix together in Medium sized bowl.
  2. Transfer half of the chopped mixture into blender. Add spices and blend until just combined.
  3. Mix blended contents into bowl.
  4. Top with fresh cilantro and serve in our Fiesta Fruit/Salsa bowl!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Mini Confetti Cream Pies

Confetti Cream Pie Mini copyLast year, we made our Small Pie Baker a priority in the kitchen with our Petite Pie Series.  The concept was simple; translate full sized pie recipes to fit into our adorable mini baker.  And translate we did!  From Mini Mixed Berry Pies with lattice crusts, to Individual Chicken Pot Pies featuring puff pastry tops, we divided crust and filling to find out how many minis you can get out of a classic pie.

Confetti Cream Pies ALLWell, when we created our Confetti Cream Pie, we knew we had to make it a mini!  This cake-mix-infused vanilla cream pie is like Fiesta in pie form.  It’s a cozy classic that can be dressed up or down depending on the occasion and the colorful sprinkles are like little specks of Fiesta dinnerware (amiright?!). 

Confetti Cream Pie Mini CrustsWhile our original Confetti Cream Pie went the more casual route, with a vanilla cookie crumb crust and instant pudding filling, these little gems are a bit more sophisticated.  For starters, they feature a homemade sprinkle-studded crust, rolled to perfection and blind baked until golden brown.

Confetti Cream Pie Mini FillingNext up is the filling.  We’ve upgraded the instant pudding to an ultra-rich vanilla bean custard.  We’ll level with you here.  Yes, it is a bit more involved than its distant cousin of the boxed variety, but have you had homemade pudding recently?  It is to-die-for.

Confetti Cream Pie Star Whip copyTo top it off?  Classic whipped cream, piped with a star-tipped pastry bag (okay so we didn’t change that part, but isn’t it obvious why?).

Confetti Cream Pie Minis x2 copyTrimmed with colorful rainbow sprinkles, these bad boys are ready to go. 

Mini Pie Scattered copyThis recipe makes enough for three mini pies using our Small Pie Baker.  You could make it a classic full sized pie, of course. Just reach for our Deep Dish Pie Baker instead!

Mini Confetti Cream Pie
Yields 4
Rich vanilla bean custard in a sprinkle-infused crust.
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Ingredients
  1. 1-1/2 cups all purpose flour
  2. ½ cup boxed funfetti cake mix
  3. 1 teaspoon salt
  4. 2/3 cup cold shortening
  5. ¼ cup rainbow sprinkles
  6. 7 tablespoons cold water
  7. 1 cup sugar
  8. ¼ cup cornstarch
  9. ¼ teaspoon salt
  10. 2-1/2 cups milk
  11. 2 teaspoons vanilla extract
  12. 4 large egg yolks
  13. 4 tablespoons unsalted butter, cut into chunks
  14. 1 cup heavy cream
  15. 1 teaspoon vanilla extract
  16. 2 tablespoons confectioners’ sugar
  17. Rainbow Sprinkles
Instructions
  1. Combine flour, cake mix, and salt in a food processor, pulsing to blend. Add in the cold shortening in small bits then pulse about a dozen times until the shortening is cut in. Sprinkle in the ¼ cup of rainbow sprinkles and pulse a few times until fully incorporated. Add water a table spoon at a time until the dough is just moist enough to hold together when you squeeze it in your hand. Dump the pie crust onto a clean surface and shape it into a disk. Wrap tightly with plastic wrap and set aside in the refrigerator for about an hour.
  2. On a lightly floured surface, roll out the dough until it is about 1/8-inch thick. Place the three Small Pie Bakers upside down on the crust and cut around the rim with a knife, allowing for an extra half inch of excess dough per pie.
  3. Put the dough rounds into each of the three mini pie bakers and shape the edges in your preferred style. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 30 minutes.
  4. Preheat the oven to 375F. Line each pie shell with a piece of parchment paper and then fill with pie weights or died beans. Bake for about 15 to 18 minutes until the edges start to look gold. Remove the weights and parchment the bake until the crust is golden brown, about 12 to 15 minutes more. Let cool on a wire rack.
  5. For the custard, combine sugar, cornstarch, and salt in a medium sauce pan. Whisk in milk. Cook over medium-high heat, stirring constantly until thick and bubbly, about 7 minutes.
  6. Whisk egg yolks in a medium bowl and slowly add custard mixture, whisking until combined. Return the mixture to the saucepan and cook over medium hear, stirring constantly, until it returns to a boil, about 2 minutes.
  7. Pour mixture through a sieve into a large bowl. Stir in vanilla extract. Add the butter, one chunk at a time, stirring well after each addition. Let the custard cool, stirring occasionally.
  8. Pour custard into the prepared pie crusts, dividing evenly between the three dishes. Press plastic wrap directly onto the custard and refrigerate pies for several hours, until firm.
  9. Once pies have set, place cream in the bowl of an electric mixer. Whisk cream until soft peaks form. Add vanilla extract and confectioners’ sugar and continue whisking until stiff peaks form. Transfer to a pastry bag fitted with a large star tip and pipe over each pie.
Adapted from studiodiy.com
Adapted from studiodiy.com
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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My Fiesta: Michelle Stanton

Staff Picks MichelleMichelle Stanton, National Retail Accounts & Export Manager                       

Favorite Fiesta colors: Lemongrass, Poppy, and Turquoise

Favorite Fiesta items:
Tapered Mug, Medium Bistro Bowl, Dinner Plate, and the Deep Dish Pie Baker.

MichelleFavsPNA Fiesta item I have the most of:  Mugs! I love coffee and enjoy having a variety of Fiesta mugs in my cabinet to choose from.

 Most used Fiesta items: The Tapered Mug, of course. I love how these mugs hold a larger amount of coffee.

I always find myself using my 15” Baking Tray when making dinner.  It is perfect for roasting veggies that have been tossed in oil and parmesan cheese.

MichelleRoastPNAGo-to recipe for entertaining:  French Toast Custard Bake is must when hosting a brunch.  You make it the day before in a 9×13 Baker and let it rest overnight in the refrigerator. Then, simply slide it in the oven and bake in the morning.

MichelleBakeFB2A I like to give my guests options to accompany this dish: fresh berries, maple syrup, and whipped cream. With a toddler at home, it’s all about effortless, easy entertaining, so make ahead dishes are key for my family.

MichelleBakeFBA 

French Toast Custard Bake
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Ingredients
  1. 8 to 10 slices day old french bread, 1 inch thick
  2. 6 tablespoons butter, melted
  3. 4 eggs
  4. 2 egg yolks
  5. 3 cups milk
  6. 1 cup heavy whipping cream
  7. 1/2 cup sugar
  8. 1 tablespoon vanilla extract
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon ground cinnamon
Instructions
  1. Grease a 9x13 baking dish and set aside.
  2. Brush both sides of bread slices with butter and place in a single layer in baking dish.
  3. In a large bowl, beat eggs and egg yolks. Add milk, cream, sugar, vanilla, nutmeg, and cinnamon. Mix well.
  4. Pour egg mixture over the bread slices. Cover and chill overnight.
  5. Remove bake from refrigerator about 30 minutes prior to baking.
  6. Preheat oven to 350 degrees.
  7. Bake, uncovered, at 350 degrees for 55-60 minutes. Cool for about 10 minutes before serving.
Adapted from Taste of Home
Adapted from Taste of Home
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
A veggie tray with dill dip is another one of my favorites. I love using the 15” Baking Tray (or the 12” Baking Tray, depending on the amount of guests) to hold an array of freshly cut veggies. In the center, I place the Medium Heart Bowl filled with dill dip. 

MichelleVeggieAFavorite foods:  It’s all about brunch:  breakfast quiches, bagels with smoked salmon and cream cheese, sweet and savory crepes and gourmet cheeses.  

 Favorite Fiesta items to give as a gift:  The 3 Piece Baking Bowl Set and 2 Piece Prep Bowl Set.  Theses bowl are wonderful for kitchen prep and nest perfectly inside each other.  

Favorite holiday:  Thanksgiving.  I host Thanksgiving every year and do a buffet-style meal with all of my Fiesta dishes.

Favorite memory of Fiesta: When I hosted my sister’s wedding shower, we served her white bridal shower cake on a mix of brightly colored Fiesta Salad Plates.  All of the guests were “oohing” and “awing” over the beautiful presentation.

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A Tortilla Fiesta

aTortillaFiesta3Cinco De Mayo is nearly here, but we were just too excited to wait.  Our brand new Tortilla Warmer was burning a hole in our cabinet, so we threw an impromptu tortilla fiesta featuring our tried-and-true Flour Tortilla recipe.  If you’ve never tried your hand at homemade tortillas, this is the occasion for it.  Our recipe is simple but not quick, perfect for a laid-back afternoon with friends.

aTortillaFiesta8These pillow-soft flour tortillas are so warm and cozy you’ll want to roll one up and eat it as-is, which is perfectly acceptable as far as we’re concerned!  They have a nice chew to them and tremendous flavor, reminding us that tortillas are part of the meal, not just a delivery vehicle for spicy meats and melty cheese.

aTortillaFiesta7Speaking of meat, we couldn’t think of a better match for our hand-rolled tortillas than the rich and savory flavors of Beef Barbacoa.  Shredded beef seasoned with chipotle peppers and adobo sauce is a standby on Mexican and Tex-Mex menus, and our recipe couldn’t be easier.  We threw a roast in the slow cooker along with a flavorful sauce we blended together and let the flavors marinate on low for 8 hours.  It is only fair to warn you that this can be the longest 8 hours of your life if you have the misfortune of being stuck next to the slow cooker, with those mouth-watering smells wafting through the air.

aTortillaFiesta12To complete the meal, load up on fresh, flavorful sides like pico de gallo, guacamole, sour cream, and bunches of cilantro. Shredded cheese, rice, and pinto beans round out the offering, along with the mandatory, perfectly salted tortilla chips.

 TortillaFiesta14Our gorgeous Fiesta® Tortilla Warmer held the hand-rolled Flour Tortillas at an ideal temperature for several hours, keeping the rounds soft and flexible.  If you decide to go with store-bought tortillas, the Tortilla Warmer is the perfect vessel for warming and serving those as well.  Simply line the bottom of the Tortilla Warmer with a damp paper towel or a damp tea towel and then load the tortillas on top.  Wrap the damp cloth up and around the tortillas (or cover with another damp paper towel) and then place the warmer, sans lid, in the microwave and heat on high for about 30 seconds.  Remove from the microwave, cover, and serve.

aTortillaFiesta1

aTortillaFiesta11

Slow Cooker Beef Barbacoa
Mexican shredded beef barbecue.
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Ingredients
  1. 2 teaspoons kosher salt, divided
  2. 3-4 pound chuck roast, fat trimmed
  3. 2 tablespoons extra virgin olive oil
  4. 2 bay leaves
  5. Sauce
  6. ¼ cup apple cider vinegar
  7. 6 cloves garlic
  8. 4 teaspoons ground cumin
  9. 1 tablespoon dried oregano
  10. 1 teaspoon ground black pepper
  11. 1/8 teaspoon ground cloves
  12. 4 chipotle peppers (from a can, packed in adobo sauce)
  13. 1 tablespoon adobo sauce (from the chipotle pepper can)
  14. 1 cup chicken broth
  15. 1/4 cup fresh lime juice
Instructions
  1. In a blender or food processor, blend together the sauce ingredients until smooth.
  2. Cut roast into about 8 large chunks. Sprinkle with 1 teaspoon of salt, making sure each side is covered.
  3. Warm a heavy-bottom skillet over medium high heat. Add oil and then sear beef on each side until it has browned. Place seared beef into a slow cooker and cover with the sauce. Add bay leaves and cover with lid.
  4. Set the cooker on low and allow to cook for 8 hours (5-6 hours on high).
  5. After about 7 hours on low (5 hours on high), shred the beef using 2 forks to pull apart. Stir it to completely coat in sauce, then cover and cook for 1 hour more.
Adapted from The Slow Roasted Italian
Adapted from The Slow Roasted Italian
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Flour Tortillas
Yields 8
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Ingredients
  1. 2 cups flour
  2. 1 teaspoon salt
  3. ¼ teaspoon baking powder
  4. ¼ cup cold lard*
  5. 2/3 cup warm water
Instructions
  1. Whisk together flour, salt, and baking powder in a bowl or in a food processor. Cut in lard, blending until a course meal forms. Stir in water and turn the shaggy dough out onto a lightly floured surface. Knead until soft and smooth.
  2. Divide dough into eight pieces and then form into balls.
  3. Cover dough balls with plastic wrap and let rest for about 30 minutes.
  4. Heat a cast iron skillet over medium heat.
  5. Meanwhile, start rolling dough balls out into an 8-inch round circle.
  6. Cook tortilla rounds, one at a time, in the skillet for about one minute per side, watching closely to avoid over cooking.
  7. Use a toothpick to burst any bubbles that form while the tortilla is cooking.
  8. Transfer the finished tortillas to your Tortilla Warmer.
Notes
  1. *You may substitute some or all of the lard for vegetable shortening.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

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Just the Basics: Essential Dinnerware for a First House or Apartment

At the height of spring, graduation and wedding announcements abound. Many young people are on the verge of living on their own for the first time – or at least with a roommate or domestic partner.

That feeling can be overwhelming. What do they really need when they’re first starting out? Well, when it comes to their first dinnerware collection, Fiesta Dinnerware’s got ‘em covered!

When someone’s short on cupboard space, but big on style, durability and value, these are the first few pieces they’ll need to get going in their first home sweet home of their own.

Fiesta Dinnerware Sage Luncheon Plate - one of the perfect pieces for someone's first house or apartment. For more starter dinnerware ideas, visit the Fiesta blog at www.alwaysfestive.com.

The Fiesta Luncheon Plates are the perfect sized plates when there’s not much space for both dinner plates and salad plates on the shelves. Plus, here’s an extra benefit, they’re really good for portion control!

Fiesta Dinnerware Turquoise 3pc Bistro Set - one of the perfect pieces for someone's first house or apartment. For more starter dinnerware ideas, visit the Fiesta blog at www.alwaysfestive.com.

If there’s a little more space in the cupboards, might we suggest the NEW Fiesta 3pc Bistro Set? It comes with a Dinner Plate, Salad Plate and Small Bistro Bowl. The Dinner Plate and Salad Plate have a slightly different design than the traditional Fiesta Dinner and Salad Plates. They have a wider and flatter surface area and deeper rim, giving them more of a “bistro” or café look – hence the name!

Fiesta Dinnerware Scarlet Medium Bistro Bowl - one of the perfect pieces for someone's first house or apartment. For more starter dinnerware ideas, visit the Fiesta blog at www.alwaysfestive.com.

This Fiesta Medium Bistro Bowl is a great go-to bowl for nearly every meal. It’s pretty much ideal for everything from salad to pasta to stir fry to cereal. Trust us on this one.

Fiesta Dinnerware Sunflower Tapered Mug - one of the perfect pieces for someone's first house or apartment. For more starter dinnerware ideas, visit the Fiesta blog at www.alwaysfestive.com.

For any type of hot drink, the Tapered Mug should be on the list. At 15oz., it’s just the right size and it feels comfy to hold.

Fiesta Dinnerware Foundry Baking/Pizza Tray - one of the perfect pieces for someone's first house or apartment. For more starter dinnerware ideas, visit the Fiesta blog at www.alwaysfestive.com.

The Baking/Pizza Tray is a must-have. Yes, frozen pizza can be made on it, but that’s not the only thing. It can do double duty in place of a cookie sheet. We’ve shown it here above in our new Foundry finish (coming soon!). It has the look of cast iron with the ease of use of ceramic.

So, those are the basic Fiesta Dinnerware items we’d recommend to get started for anyone who’s moving into a place of their own for the first time. Fiesta’s a fun graduation, shower or wedding gift, especially for Fiesta enthusiasts who love to pass the passion down to a new generation!

And if you’re not the first person in your family to own Fiesta Dinnerware, or if you’re gifting Fiesta to someone just starting out on their own, then you’ll know the many benefits of using it as your starter dinnerware:

  • Even though it has a 5-year chip replacement warranty, it’s an investment you’ll most likely have for the rest of your life.
  • By using Fiesta Dinnerware, you’re supporting workers at a family owned factory in Newell, West Virginia, USA.
  • Fiesta is lead free and microwave, dishwasher, freezer, and oven proof.
  • Fiesta has a long history – 80 years – of timeless, classic design. It was as stylish in the kitchens of 1936 as it is in the modern homes of today.
  • If you’d like to add to your Fiesta Dinnerware collection, pieces are easy to find at thousands of retailers, including better department stores and specialty retailers nationwide, .coms, and fiestafactorydirect.com.

Essential Dinnerware Pieces for A First House or Apartment - learn more at the Fiesta Dinnerware blog at www.alwaysfestive.com

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Sweet and Smoky Skillet Hash

Skillet Baker Main

In the world of kitchen wares, few objects are as homey as the humble skillet.  With a round body punctuated by a sturdy handle, the skillet evokes sweet memories of breakfast sizzling and the heady scent of bacon filling the air. 

Memories like these, shared by all, across oceans and generations, were the inspiration behind Fiesta® Dinnerware’s most recent addition to the line: the Individual Skillet Baker.  The Skillet Baker’s curvy shape features an oval body and gently sloping sides that extend up to the handle forming a tear-drop-like silhouette.  The handle’s u-shaped contouring is the perfect spot to rest your fork and makes easy work of gripping a piping hot dish straight out of the oven.

To be clear, the Individual Skillet Baker is not to be used on the stovetop or over open flame.  It is a beautiful piece of ceramic ware, and like all Fiesta Dinnerware, it can safely be used in the oven. 

Skillet Hash 3b

When considering how best to showcase this new piece, we looked back to the nostalgia of a skillet breakfast, brimming with heart-warming, hearty fare.   To start, a bed of country-style potatoes with crispy skin and a plush, starchy interior.  Add to that a savory onion and the sweet, juicy flavors of maple sausage and you’ve got yourself a good old fashioned breakfast hash.  Top it all off with a couple of oozy, soft-baked eggs and a good sprinkle of salt and pepper to start your morning off with a win.

The beauty of this dish is that it is assembled, baked, and served in the skillet, or four skillets to be exact.  You can choose to scale the recipe up or down to your preferences.

 Skillet Hash 1

Sweet and Smoky Skillet Hash
Serves 4
A classic breakfast hash of potatoes, sweet maple sausage, baked eggs and smoked cheese.
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Ingredients
  1. 1 lb loose maple sausage
  2. 1.5 lbs petite red potatoes, cubed
  3. 1 large onion, sliced into bite-sized pieces
  4. 1 tablespoon Italian seasoning
  5. 2 teaspoons salt
  6. 1 teaspoon ground black pepper
  7. 1/3 lb smoked gouda, cubed*
  8. 8 eggs
Instructions
  1. Preheat oven to 350 and butter four Individual Skillet Bakers.
  2. In a large skillet, brown sausage over medium-high heat. Remove from pan and place in a large bowl.
  3. Add cubed potatoes to the skillet and cook in the sausage grease. Sprinkle with Italian seasoning, salt, and pepper. When the potatoes are cooked about halfway through, add the sliced onion. Cook until onion is caramelized and potatoes are fork tender.
  4. Add cooked potatoes and onions to the bowl of cooked sausage. Add in cubed cheese and mix well. Distribute evenly among the four greased Skillet Bakers.
  5. With a spoon or your fingers make two shallow wells in the potato and sausage mixture of each skillet. Crack one egg into each well (two per skillet).
  6. Bake for 15 minutes or until the eggs are at desired doneness.
  7. Garnish with freshly minced herbs, such as parsley or cilantro and serve.
Notes
  1. *You can substitute with your choice of cheese. Smoked cheddar is another great option.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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