Fall Pumpkin Alfredo Zoodle, Squoodle and Patoodle Recipe

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Now that the air is getting its first hint of crispness, we are oh-so-ready for fall. It’s time for snuggly sweaters, comfort foods and of course that seasonal favorite…pumpkins. Most pumpkin recipes tend to favor the overly sweet side, but this one we’re about to share is uniquely savory and just perfect for a chilly autumn evening.Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

The recipe combines goat cheese with pumpkin puree for a seasonal alfredo sauce that’s out of this world. So the dish is not too heavy, we put the sauce on top of a trio of zoodles (zucchini noodles), squoodles (yellow squash) and patoodles (sweet potatoes) — we made up the words squoodles and patoodles, but they kinda work right?!

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

If you’ve never tried making noodles out of vegetables, all you need is a simple tool called a spiralizer. Or you can simply julienne your vegetables for similar results. There are a few different ways you can make -oodles: steamed, roasted, sautéed, or boiled.

We’ve tried several methods and we prefer to roast them in the oven (and PS, coconut oil worked the best for us).

Zoodles, Squoodles and Patoodles
Yields 4
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Ingredients
  1. 1 - zucchini
  2. 1 - yellow squash
  3. 1 - sweet potato
  4. 3 tablespoons - coconut oil
  5. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Spiralize or julienne vegetables.
  3. Heat coconut oil in microwave just until melted, about 10-15 seconds.
  4. Spread zucchini and yellow squash on a baking sheet.
  5. Spread sweet potato on a separate baking sheet.
  6. Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
  7. Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
  8. Sprinkle with salt and pepper to taste.
  9. Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
  10. Roast sweet potato approximately 20-30 minutes, turning ½ way through.
Notes
  1. Tip: Because everyone’s oven is different, you’ll need to watch your -oodles carefully the first few times you make them.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Pumpkin Alfredo Sauce
Yields 4
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Ingredients
  1. 2 tablespoons - unsalted butter
  2. 2 tablespoons - flour
  3. 2 - garlic cloves, minced
  4. 1/2 teaspoon - thyme, finely chopped
  5. 2 cups - low-fat milk
  6. 3oz - goat cheese, crumbled
  7. 1 cup - pumpkin puree
  8. 1/8 teaspoon - ground cinnamon
  9. 1/2 teaspoon - salt
  10. 1/4 teaspoon - pepper
  11. roasted and salted pepitas (pumpkin seeds)
Instructions
  1. Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
  2. Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
  3. Once thickened, remove from heat and serve immediately.
  4. Garnish with pepitas!
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Served up on colorful Fiesta dishes, like our new 3pc Bistro Place Setting, these noodle alternatives are so much fun. If it’s your first time making zoodles, squoodles, patoodles or you’ve tried any other types of -oodles, let us know how it goes! 

Are you a sucker for all things pumpkin? Be sure to check out our other Fiesta pumpkin recipes and some fall favorites: Mini Pumpkin Pies, Pumpkin Bread, Holiday Butters, Simple Fall Desserts, Thanksgiving Sweet Treats, and Fall “Brinner.” 

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

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Big Batch Cake Batter Overnight Oats

fiesta overnight oats With the leisurely days of summer coming to a close, we are ushered in to the brisk days of Autumn where our schedules seem to take off.  With so much going on, we like to simplify a few things to keep our days running smoothly, and what better time to do that than with breakfast? 

fiesta overnight oats The most important meal of the day is often neglected on busy weekdays, but we’ve found a way to streamline our breakfasts into one big batch of yogurty, oaty goodness.

fiesta overnight oats strawberry 2You heard us right! We’ve combined two breakfast staples –oats and yogurt- into one protein-packed, deliciously creamy concoction.  Add to that the fiber-rich super food, chia seeds, and you are on your way to a well-fueled body and mind ready to take on even the busiest of days.

fiesta overnight oats peaches 2While you can go all out creating amazing flavor combos such as chocolate peanut butter and pumpkin spice, we wanted a simple base flavor that we could customize each morning with our choice of fruit.  From peach and banana to pineapple and orange, we wanted our oats to support a myriad of mix-ins. 

fiesta overnight oats pineapple 2 copyWhat we settled on was the rich, nostalgic flavor of cake batter.  Think about it…pineapple upside down cake, blueberry muffins, strawberry shortcake.  Fruit-and-cake combos are delicious and perfect for breakfast, especially when they’re made with this many good-for-you ingredients.

fiesta overnight oats kiwiFor the most amazingly rich and creamy texture, we opted for coconut milk as our liquid, although any unsweetened milk would do.  Simply reduce the amount of liquid in this recipe to about 3 cups, to account for the swap.  As the mixture sits, the chia seeds and oats soak up the milk, yogurt and flavorings to yield a thick, creamy, and textural bowl of oats.

fiesta overnight oats blueberryIncredibly, overnight oats can be stored in the refrigerator for at least 5 days, meaning you can prepare an entire workweek’s worth in one go.  Our big-batch recipe yields 60 ounces of oats, which can be ladled out of a big FiestaÒ Baking Bowl and served at the table, or divvied out into 5 pint-sized canning jars (or 10 half-pints) for a travel-friendly option.

Big Batch Cake Batter Overnight Oats
Creamy coconut milk and Greek yogurt soften hearty rolled oats for a healthy, make-ahead breakfast.
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Ingredients
  1. 1-2/3 cup plain Greek yogurt
  2. 2-1/2 cups rolled oats
  3. 3-1/3 cups unsweetened coconut milk
  4. ¾ cup plain milk (cow, almond, soy)
  5. 5 tablespoons chia seeds
  6. 2-1/2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. ½ teaspoon salt
  9. ½ cup maple syrup
Instructions
  1. Stir together all ingredients in a medium-sized mixing bowl.
  2. Cover bowl with plastic wrap or pour into clean jars with lids.
  3. Refrigerate for at least 4 hours, but ideally overnight before eating.
  4. Top with freshly chopped fruit, or alternatively, mix fruit in with the initial batch (before refrigeration) for a more intense flavor.
Notes
  1. If substituting plain milk for coconut milk, reduce the amount of milk to about 3 cups total.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

 

 

 

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2016 Everything Fiesta Columbus Tent Sale

Columbus blog

With the 2016 Everything Fiesta Tent Sale in Columbus, Ohio quickly approaching, we thought we’d give you a colorful reminder, complete with a few examples of the pricing you will find on 2nds quality ware.  

For more information on our Everything Fiesta Tent Sale in Columbus, hop on over to this post: Columbus Everything Fiesta’s Tent Sale.

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Fiesta’s Fall Must Haves

Fiesta’s Fall Must Haves

It’s hard to believe that fall is just around the corner. It seems like summer just started and now we’re already pinning tasty pumpkin recipes on Pinterest, shopping for comfy new sweaters, and seeing Halloween decorations in all the stores. Although we’re lamenting summer coming to an end again, we are excited to enter autumn in style. Today we’re bringing you our top 10 Fiesta Fall Must Haves so you and your kitchen can be prepared for a very fashionable fall!

1. Anything Claret

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Our newest color is a beautiful burgundy hue that is the perfect addition to your collection, especially for fall! Picture Claret, Slate, Sage, and Ivory adorning your dinner table on Thanksgiving, or any autumn day! We can’t wait to see how you set your tables with this beautiful shade.

2. Tapered Mug

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Cooler weather calls for coffee and cocoa, and what better way to enjoy them than in our 15oz. Tapered Mug? The Tapered mug is ideal for hot beverages on chilly mornings, as it holds more than our Java and Ring Handled mugs and fits so snuggly in the hand.

3. Skillet Baker

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The dropping temperatures mean that we can get back to one of our favorite pastimes: baking! We’re tying our apron strings and turning our ovens back on after a summer of ice cream and popsicles to keep cool (don’t get us wrong, we love our cold summer treats, too!). One of our favorite items for making baked goods is our new Skillet Baker! You can find a recipe for Gourmet Skillet S’mores here: bit.ly/2aMEytS

4. Halloween items

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Halloween is one of our favorite holidays here at Fiesta Dinnerware, as you might have noticed if you’ve seen all of our Halloween ware! We have everything you need to celebrate Halloween right this year: scary cats, hooting owls, flying witches, spooky pumpkins and newest of all, our trio of skeletons and ghosts patterns! Scare easily? Don’t worry. These characters are more cute than creepy!

5. Covered Casserole

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The Covered Casserole was one of our favorite new items in 2015, and it still has our hearts this year! Think delicious soups, hearty casseroles, and even fresh baked bread kept warm by one of our most stylish pieces.

6. Tortilla Warmer

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Yes, the much anticipated Tortilla Warmer has made our list of fall must haves. Why? Much like the Covered Casserole, it is able to keep meals hot with its ceramic lid. And you don’t need to be limited to warming tortillas! We love using the Tortilla Warmer for small casseroles, dips, and any sides you need to keep warm. The Tortilla Warmer will be coming soon!

7. Appetizer Plate

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Fall represents different things to all of us. For some it means the start of school, for others it marks the beginning of holiday shopping (yikes!), and still other see the leaves changing and think one thing: football season. Whether you’re a fan or not, we think everyone can get on board with a good tailgate party! We love all the classic foods that go along with cheering on your team, and we have the perfect plate for your viewing party munchies: our Appetizer Plate! Go for the extra point and get a set in your team’s colors.

8. Signature Bowl

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Another of our newest items might just be made for fall dining: the Signature Bowl. Just think of coming home after a blustery stroll outside to a beautiful bowl of hot soup or stew waiting for you. Our mouths are watering just thinking about it!

9. Pie Baker

Untitled design-54

Did we mention we love baking already? Well, we’ll say it again. We LOVE baking! Is there anything better than fresh baked goods straight from the oven on a crisp fall day? We don’t think so. Another of our favorite bakeware pieces is our Large and Small Pie Bakers, perfect for pumpkin, apple, pecan, and every pie in between! Check out our recipe for mini pumpkin pies here: bit.ly/2bS7tk3

10. Square Ware

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Autumn is the season of change; the leaves are changing colors, and you’re changing out your dinnerware! If you’re used to the usual round plates, bowls, and mugs, consider switching it up this season with our square Fiesta line. It’s chic, modern, and lots of fun to combine with the classic round pieces to bring a different look to your table.

There you have it; our top ten must have Fiesta items for fall. Do you agree with our list, or are there other pieces you think should have made the cut? Let us know in the comments!

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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

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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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