BANANAS BY THE BOX - 40 LB BOXES - $6.50

BANANAS BY THE BOX - 40 LB BOXES - $6.50

(that's only 16 cents per lb)

MUST BE PICKED UP TOMORROW

CASH OR CHECK ONLY

Freeze them, eat them, smoothie them, and bake away!! To freeze them, just throw in the freezer, with the skins on.

We are told they have just begun to spot. So, they are ripe and ready to use and freeze for later use.

To pre-order yours, post below and tell us how many boxes you want or call the store at 573-433-2151 after 10am. Must use your real name if it is different from your posting name.

Please know if you have pre-ordered and do not pick up, you will no longer be able to pre-order without pre-payment in the future.

HOMEMADE PEDIALYTE RECIPE

It's that time of year when this will be coming in handy for some, real soon...
(posted sore throat soother recipe below)

HOMEMADE PEDIALYTE

With flu season upon us, this may come in handy to keep your kiddos hydrated as they fight off the flu.

INGREDIENTS:

3 1/2 cups of cold water
1/2 cup of boiling water
2 tsp of powdered jello - fruits taste better
3 TBSP of sugar or 1 1/2 TBSP honey
1/4 tsp of sea salt (table salt will work too)

DIRECTIONS:

Pour the jello, sugar or honey, and salt into a pitcher.
Add in the boiling water and stir until the powdered ingredients are completely dissolved.
Add the rest of the water, stir, and refrigerate. Lasts 24-48 hrs.
NOTE: You can freeze these into pops if you think your child would rather a popsicle.

SORE THROAT SOOTHER RECIPE

It's that time of year when this will be coming in handy here soon....
(will post homemade pedialyte recipe next)

SORE THROAT SOOTHER RECIPE

Ingredients:

Peppermint Tea
1 TBSP freshly grated ginger (use 1 1/2 tsp ground ginger if you don't have fresh readily available)
1 TBSP freshly squeezed lemon juice
1 TBSP honey, more if wanted as it really soothes the throat

Directions:

Make your peppermint tea per the directions given on the product. As soon as it is prepared, put the ginger in a medium bowl. Pour 1 cup boiling peppermint tea over it and let it steep for 3 minutes.

Meanwhile, put the lemon juice and the honey in a large mug.

Pour the ginger tea into the mug.

Stir to dissolve the honey, taste, and add more honey or lemon juice if you like.

WINTER HOURS - STARTING NOVEMBER 3rd, 2014

WINTER HOURS - STARTING NOVEMBER 3rd

We'll be switching over to our winter hours on Monday, November 3rd. Everything should remain the same except that we will not open till 10am.

Mon - Fri - 10am - 6pm
Saturday - 10am - 5pm
Sunday - CLOSED

We'll switch back over to opening earlier, come Spring time.

Just a heads up...This year, we will again close for Christmas Day and the day after (Dec 25th & Dec 26th) as well as for New Year's Day and the day after (Jan 1st & Jan 2nd). This is to give everyone more time with their families and allow them to enjoy their family celebrations vs rushing them to fit in the schedule.

LADIES NIGHT AT BOWS AND BARRELS - NOVEMBER 18th, 2014

LADIES NIGHT AT BOWS AND BARRELS - NOV 18th

Ladies, come learn to shoot AND how to make a pumpkin pie from scratch (using pumpkins)! You'll make your own crust and go home with your very own pie to bake. Bring your daughters, teach them to shoot safely AND bake a pie, age 4 years and older. OR leave Hubby home to wrangle the lil monsters...err...angels...and come enjoy a ladies' night out! See flyer for more information.

NEW PRODUCTS IN STORE NOW

NEW PRODUCTS IN STORE NOW:

Slippery Elm Bark Powder - ORGANIC, USA
Scorpion Chile Powder
Mexican Vanilla (real vanilla)
Pure Ohio Maple Syrup
Pecans in shell - LOCALLY GROWN
Diastatic Malt Powder
Chocolate Fudge
Vanilla Fudge
Maple Walnut Fudge
Chocolate Peanut Butter Fudge
Chocolate Cheesecake Fudge
Rocky Road Fudge
Turtle Pecan Fudge
Sea Salt Caramel Fudge
White Chocolate Peppermint Fudge

Enjoy!!

RECIPE: IRON SKILLET APPLE PIE

1 stick, plus 1 TBS butter
1 cup brown sugar (can be cut in half)
1 cup white sugar (can be cut in half)
1 tsp cinnamon
½ tsp nutmeg
4 cups apples, peeled and chopped into small pieces
1 double pie crust

In large iron skillet, melt 1 stick of butter and 1 cup brown sugar. Do not caramelize, just melt the two together.

Cover with 1 layer of pie crust. Add apples, ¾ c white sugar, cinnamon and nutmeg. Put 3-4 slits or cut outs in top crust and place on top.

Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.

Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.