Category Archives: Recipes

TGIF Happy Hour: The Campbell County Julep

Entertaining, Recipes | | | 2 Replies

Happy Friday! We’re getting ready for the happiest hour today — when the clock strikes 5, we plan on mixing up this fruity take on a classic mint julep. Strawberries, sweet tea and fresh mint complement bourbon and crushed ice perfectly in the Campbell County Julep. Mix one up in our Mason Jar Mug and head to the front porch — the weekend has officially arrived!

Campbell County Julep 1

Campbell County Julep


1.25 oz. Bulleit® Bourbon
 3-5 fresh strawberries
 5-6 fresh mint leaves
 Sweet tea
 Crushed ice


 Muddle the strawberries and mint, add the Bulleit® Bourbon and stir.
 Add crushed ice and top with sweet ice tea.
 Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin in our Mason Jar Mug.

You might also like: TGIF Cocktail Recipe: Green is the New Black


Sweet & Savory: Chicken and Waffles Recipe by Two of a Kind

Entertaining, Recipes | | | 6 Replies

Chicken and waffles? We’ll admit — the combination sounded odd to us at first. But this recipe is truly love at first bite. The combination of sweet, salty and savory with lemon-dressed arugula certainly doesn’t disappoint. Try your hand at this delicious recipe (served on our turquoise Cambria dinnerware) from Two of a Kind for your next brunch, lunch or even dinner!

Baked Chicken and Cornmeal Waffles

Oven-Fried Chicken and Waffles With Arugula Salad

Make 4 servings


1 1/3 cups panko bread crumbs
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1” thick strips
salt and freshly ground black pepper
1 teaspoon mustard powder
1 egg
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon Sriracha sauce
2 tablespoons milk
1/2 cup all-purpose flour

Baked Chicken and Cornmeal Waffles3

2/3 cup yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
3/4 + 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon mustard powder (optional)
1 large egg, separated
1 1/6 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly

1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon honey
salt and freshly ground black pepper
4 cups arugula

Baked Chicken and Cornmeal Waffles2


Make the chicken:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Put panko in a medium fry pan and drizzle with olive oil. Toast over medium heat until golden brown, stirring occasionally to prevent burning. Set aside.
3. Season chicken strips with salt, pepper and mustard powder.
4. In a medium bowl, whisk together egg, honey, mustard, Sriracha sauce and milk.
5. Dredge chicken in flour and shake off excess. Then dip in egg mixture and let excess drip off. Finally, coat chicken with toasted panko, pressing to adhere.
6. Place chicken on prepared baking sheet and bake until cooked through and golden brown, about 15-20 minutes.

Make the waffles:
1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder (if using); mix well.
2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
Add the wet mixture to the dry mixture and mix just until the batter is combined.
3. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
4. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Set aside until ready to serve.

Make the salad:
In a large bowl, whisk together olive oil, lemon juice and honey. Season to taste with salt and pepper. Add arugula to bowl and toss to coat.

To assemble:
Place 1-2 waffles on a plate (depending on how big your waffles are). Top with a few chicken strips and a handful of the arugula salad. Drizzle with maple syrup just before serving.


You might also like: Sweet Summer Desserts: Strawberry Cream Cheese Cake

Dad Friendly Cocktails: Make a Bloody Mary for Father’s Day Brunch

Entertaining, Recipes | | | 1 Reply

This weekend, treat dad to the dream meal he deserves. A brunch of hearty steak, gorgonzola and spinach quiche requires an equally hearty drink: a Bloody Mary. We love this classic recipe with a lemony twist from Ketel One Citroen.

Ketel Citroen Bloody Mary 1

Ketel One Citroen Bloody Mary


 1.5 oz Ketel One® Citroen Flavored Vodka
 3 oz Stirrings® Bloody Mary Mix
 1 squeeze of lemon
 1 lemon twist


 Shake with ice in a cocktail shaker.
 Strain into a Collins glass with ice.
 Garnish with a lemon twist.

Barware suggestions:

 Schott Zwiesel Barware, Highball
Saddle Leather drink coaster

See more of our favorite recipes here! 

Easy Father’s Day Brunch Recipe: Spinach, Steak and Gorgonzola Quiche

Entertaining, Recipes | | | 3 Replies


Every dad secretly (or not so secretly) wants to be pampered on Father’s Day. Waking up to a hearty breakfast with a savory cocktail and a big cup of coffee is Dad’s version of Mother’s Day mimosas and breakfast in bed. That’s why we love this tasty grilled steak, gorgonzola and spinach quiche from Camp Makery — it’s the ultimate Father’s Day breakfast, and a great way to show him you care. It’s delicious, hearty and has enough steak to keep Dad satisfied.

Scroll down to see the recipe!

Photography: Shannon Stafford
Styling + Recipe: Leslie Marshall, Camp Makery


1 dozen eggs
16-24 ounces grilled sirloin steak
16 ounce container crumbled gorgonzola cheese
1 bunch fresh spinach
Salt and pepper to taste
2 containers refrigerated crescent roll dough



Grill the sirloin steak until medium. The steak will continue to cook in the oven, so try not to over-cook it. Slice into 1/2 inch strips.


Beat your eggs until frothy. Add about 2 teaspoons of salt and a teaspoon of pepper.


Roll out your crescent roll dough on a floured board until about 1/2 inch thick.


Place in your baking dish. I used a deeper dish, but would recommend using a 9-by-13-inch baking dish, so the eggs don’t take so long to cook and you don’t have to worry about your dough getting too dark.


Layer your casserole starting with the steak, gorgonzola cheese crumbles, and then spinach. Pour your beaten eggs over the layers.


Bake at 350 degrees for about 30-45 minutes or until your dough and eggs are completely done.


Serve with a Bloody Mary or Dad’s favorite morning cocktail!

You might also like: DIY Father’s Day BBQ Lover’s Gift

Happy Hour Cocktail: The All-American

Entertaining, Recipes | | | 1 Reply

Hurray, it’s Friday! We’ve been looking forward to making this happy hour cocktail all week. This spicy-sweet combination, aptly titled The All American, tastes especially delicious when sipped on the front porch or back patio on a warm summer night.

Try your hand at our new favorite TGIF cocktail tonight. We suggest serving it in a classic double old-fashioned glass — like this one from our Schott Zwiesel Barware collection.

The All American 2

The All American


1 oz George Dickel NO. 12® Tennessee Whisky
 1/2 oz amaretto liqueur
 1/4 oz simple syrup
 2 orange wedges
 2 oz apple cider
 Apple slices for garnish


 In an ice-filled shaker and whisky, amaretto liqueur, simple syrup and orange wedges.
 Shake and strain into a sugar-rimmed rocks glass.
 Top with apple cider and garnish with an apple slice.


Sweet Summer Desserts: Strawberry Cream Cheese Tart

Entertaining, Recipes | | | 3 Replies

The best summer desserts combine everything we love about the season into one delectable treat. Sweet berries, refreshing citrus and a tiny taste of nostalgia blend in this cool and creamy tart from Two of a Kind, seen here with our Lia Paisley Napkins. This recipe is the perfect potluck dish to bring to summer barbecues — or just something sweet to enjoy at home on a hot day. Take a look at the full recipe below!

Strawberry Cream Cheese Tart

Strawberry Cream Cheese Tart

Makes one 10-inch tart


Strawberry-lemon curd (see notes):
2 cups sliced strawberries
3 tablespoons granulated sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons cornstarch

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
2 tablespoons milk

1 cup heavy cream
1/4 cup granulated sugar
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract


Make the strawberry-lemon curd:
1. Combine strawberries and sugar in a food processor and process until smooth. In a small bowl, combine lemon juice and cornstarch. Pour mixture over puréed strawberries and process until smooth.
2. Press mixture through a fine-mesh sieve into a small saucepan. Discard seeds and pulp. Bring mixture to a simmer over medium heat. Stir constantly and cook until somewhat thickened.
3. Remove mixture from heat and pour into a heat-proof bowl or glass jar and cool to room temperature. Press plastic wrap against the surface of the curd and refrigerate for at least 2 hours or overnight.

Make the crust:
1. Preheat oven to 400 degrees. Lightly grease a 10-inch (or 10¼-inch) tart pan with a removable bottom.
2. In a medium bowl, combine flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add the milk and mix with a fork. When the ingredients start to come together, use your hands to lightly knead the dough in the bowl until it forms a ball.
3. Press the dough into the bottom and up the sides of the prepared tart pan.
4. Bake crust for 12-15 minutes or until golden brown. Remove crust from oven and let cool completely.

Make the filling and assemble the tart:
1. In a large bowl, beat heavy cream until foamy. Slowly add sugar and continue to beat until soft peaks form.
2. In another large bowl, beat cream cheese, powdered sugar and vanilla extract until smooth.
3. Gently fold whipped cream into cream cheese mixture until completely incorporated.
4. Spread cream cheese filling in tart crust and smooth with an offset spatula.
5. Fill a small squeeze bottle with strawberry-lemon curd and pipe small circles over filling. Use a knife or wooden skewer to swirl curd into filling. Chill tart for at least 2 hours before slicing and serving.


Curd can be made a day ahead and stored in the refrigerator. You will have extra curd after making the tart, but it’s delicious spread on toast or waffles. Press plastic wrap against the surface of the remaining curd and keep chilled for up to a week.

DIY Father’s Day BBQ Lover’s Gift

Recipes | | | 2 Replies

Why is it always so hard to find a good Father’s Day present? For whatever reason, dads are never easy to shop for. That’s why we love this DIY idea from Leslie Marshall at Camp Makery. Marshall was inspired by our Galvanized Metal Large Cook’s Caddy to create custom BBQ rubs and sauces for Father’s Day this year. Read on to get the recipes and labels so you can make your own DIY BBQ Lover’s Kit for your dad.


PS: Check out even more great Father’s Day gift options here!

Styling and recipes: Leslie Marshall, Camp Makery
Photography: Shannon Stafford



For the BBQ Rub
1 cup paprika
½ cup black pepper
½ cup garlic powder
½ cup onion powder
¼ cup cayenne pepper
¼ cup coarse sea salt
¼ cup brown sugar


For the BBQ Sauce
2 quarts ketchup
½ cup liquid smoke
¼ cup Worcestershire sauce
2 cups brown sugar (or honey!)
½ teaspoon Tabasco sauce
½ cup dry rub seasoning



For the BBQ Rub:
Stir all ingredients together, store in airtight container until ready to use. Sprinkle on choice of meat before grilling or smoking.

TIP: This recipe makes a large amount of BBQ rub, so if your container is small or you’re prepping just a little bit of food, you can always cut the recipe in half.


For the BBQ Sauce:
Mix all ingredients well in a large pot. Bring to a boil and reduce to a simmer for 20-30 minutes. Pour into containers and keep refrigerated.

TIP: If you plan on giving two bottles of the sauce, add a little extra cayenne pepper and Tabasco to half of the sauce for a little heat. That way you’ll have one bottle of hot sauce and one bottle of mild sauce.


You can download the templates for the BBQ sauce and rub printable labels here.

See more photos on Camp Makery.