here's the scoop

BLACK FRIDAY!!

BLACK FRIDAY!!

Black Friday, November 29th: 10-5

Small Business Saturday, November 30th: 10-5

Sunday, December 1st: 10-5

Flamingle & Jingle!

Flamingle & Jingle!

LATE NIGHT HOLIDAY SHOPPING AT DEER CREEK MERC!

Friday, November 15th from 1pm-7pm

Holiday Extravaganza (November 7, 8, & 9)

Holiday Extravaganza (November 7, 8, & 9)

You're invited to our holiday extravaganza! 

Thursday, Friday, & Saturday (Nov 7,8,9) 10am-5pm

New arrivals, snacks & refreshments, & you get to spin the wheel when you spend $50 for a chance to win a free gift or discount! 

Holiday Kickoff 2019!

Holiday Kickoff 2019!

We just had our Christmas photo shoot and the pictures turned out great!! 

We are also kicking off our holiday hours on November 1st. Starting in November, we will be open all Thursday, Friday, & Saturday's from 10am-5pm.

We have an abundance of amazing gift items, Christmas decor, clothing, & accessories items in store to choose from.  'Tis the season to shop small!! 

We sure would love to see you.

Again, open Thursday, Friday, & Saturday's in November from 10am-5pm..

(Look for December dates to be announced soon)

Recipe Share Friday: Loaded Baked Potato Soup

Recipe Share Friday: Loaded Baked Potato Soup

This is the best soup ever & perfect for those cold nights.

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

SOURCE: https://disneyparks.disney.go.com/blog/2012/01/carnation-cafe-closes-thursday-for-renovations-at-disneyland-park/