Red, White, & Blue Shortcake


Celebrate this 4th of July with the fresh berries of the season.  At the Country Mercantile, Berry season is in full swing! 

Stop by & stock up on ALL the fresh, local strawberries, blueberries, raspberries, & lots more!



1 package of yellow cake mix

1 8 oz. container frozen fat-free whipped topping, thawed

1 pint blueberries, rinsed and drained

2 pints strawberries, rinsed and sliced.


1. Prepare cake according to package directions and bake in a 9 x 13 inch pan. Cool completely.

2. Frost cake with whipped topping. Place blueberries in a square in the top left corner, and arrange sliced strawberries as stripeds to make an American flag. Chill until serving.

April 12, 2012


Recipes ›

Stir Fry Recipe



1 1/2 Tablespoons of Vegetable Oil

1 1/2 Cups of Coeur d' Alene Caramelized Onion Glaze Sauce

2 1/2 Cups of Chopped Vegetables (Asparagus, Green Bell Peppers, Sweet Onions, Apple)

3-  4oz. Chicken Breasts (cut into strips)

2 Cups White Rice, Prepare according to package directions



1. Heat the oil in a 10 inch skillet.  Add fully thawed chicken breast strips into skillet (Season chicken breast as needed). Grill until golden brown.

2. Mix in the chopped vegetables. Stir until tender.

3.  Add 1 1/2 cups of Coeur d' Alene Caramelized Onion Glaze.

4. Serve over bed of white rice & ENJOY!



April 01, 2011


Recipes ›

7 Layer Dip Recipe


•                1 jar of Elki’s Chipotle Black Bean Dip and Spread •                1 cup Guacamole •                1 cup Sour Cream •                1 cup of Mad Max’s original salsa or 2-3 diced tomatoes •                1 cup of shredded cheese •                1 bunch of sliced green onions •                1 small can of sliced or diced black olives


On a platter or dish layer on the ingredients starting with the Elki's Chipotle Black Bean Dip on bottom, followed by guacamole, sour cream, salsa or tomatoes, cheese, onions and top it off with the olives.  Grab a bag of your favorite chips, (which I am positive is our Country Mercantile Tortilla chips) and enjoy!
November 15, 2010

1 Comment

Recipes ›

Bee Sweet Banana Bread Recipe

Bee Sweet Banana Bread

Makes 1 loaf
  • 1/2 cup honey
  • 1/3 cup butter or margarine
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup mashed ripe banana
  • 1/2 cup chopped walnuts
Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack. recipe compliments of

September 14, 2010

1 Comment

Recipes ›

Caramelized Onion Glaze Chicken Stir Fry Recipe

The Coeur d' Alene Caramelized Onion "Original" Grilling and Glazing Sauce makes anything you add it to, just divine.  Try it on grilled chicken, pork, beef or your favorite stir fry.  What ever you add it to, it is something you cannot get enough of. Try this mouth watering recipe with our caramelized onion glaze and our bbq chicken rub, it is DELICIOUS! Ingredients 3 tablespoons vegetable oil 3 boneless, skinless chicken breasts, cut into ½ inch pieces ½ cup Misty Meadow chicken bbq rub 3 cups of broccoli florets ½  walla walla sweet onion, diced 1 zuccini, diced 1 green bell pepper, seeded and diced 4 asparagus spears, diced ½ cup Couer d’ Alene caramelized onion “original” grilling and glazing sauce Directions In wok or large skillet heat 2 tablespoons vegetable oil over medium-high heat for 1 minute until hot.  Season chicken with misty meadow chicken bbq rub than add to wok heat 4 to 5 minutes until chicken is no longer pink.  Transfer chicken to platter; loosely cover to keep warm.  In wok add remaining 1 tablespoon of oil, saute walla walla sweet onion for 2 minutes, add diced broccoli, green bell peppers and asparagus; stir-fry 3 to 4 minutes.  Return chicken to wok; add caramelized onion glaze.  Cook 2 to 3 minutes until glaze is heated.  Serve over noodles or bed of rice, if desired.