Thursday, November 18, 2010
Holiday Kickoff
This Saturday, November 20th Tooele Maceys will be kicking off the Holidays in style. Starting at 10am we will have fun events for the kids and awesome deals for Mom and Dad. Events will go until 8pm. Check out all the great deals in every department to create the perfect Thanksgiving meal. Let us show you why we have the best Guest Service in town.
Saturday, October 30, 2010
Gingerbread House Contest
This year the Tooele Maceys is having a Gingerbread House Contest. Our theme is "Places within our Community". Your house can be about anything in Tooele and is not limited to gingerbread. Your house can be made of anything edible. There will be four categories; Business, Adults (15 and up) Youth 11-14 and Youth II 10 and under. All entry forms are due November 12th by 5pm. Your structure needs to be at Maceys by December 3rd. Entry's can be dropped off between 9am and 6pm. Winners will be announced on December 11th at 5pm during our Holiday open house. Prizes will be awarded for 1st, 2nd and 3rd place in each category so put on your creative hat and get busy! Entry forms are available at our Service Desk.
Wednesday, August 18, 2010
PET ADOPTION DAY AT MACEYS
This Saturday August 21st is Pet Adoption Day at Maceys. The event will go from 1pm to 4pm. There will be animals from the Tooele City Shelter up for adoption. They have many animals looking for a loving home. Rock Star Pets will also be at our store with some excotic pets to share with us. If you love your pet enter one of our fun contest, Ugliest Pet, Pet/Owner look a-like, and Best Pet Costume. Entries will be taken until friday night. All entries will be voted on by our guest and winners will be announced Saturday at 3:30pm. There will be great prize give aways through out the day so stop by and visit with us!
Wednesday, August 11, 2010
HOMEMADE CORN DOGS-YUMM-O
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates..
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates..
FRIED CANDY BAR-LOVE IT!
Ingredients:
• Up to 8 full-size candy bars
• 8-12 cups of vegetable or peanut oil, quantity depending on your pan
• 1.5 cups flour, divided
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp white vinegar
• 1 tbsp vegetable oil
Preparation:
1. Begin by freezing your bars: remove your desired bars from their wrappers, and place them on a cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
2. When the candy bars are almost through with their chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy/deep fry thermometer. The oil needs to reach 375 degrees on the thermometer, which will take about 10 minutes.
3. While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl or pie tin and set aside for now. Place the remaining 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps.
4. Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you may be able to do several candy bars at once. If you are uncertain or if your pan is a medium size, it is best to do one candy bar at a time so that they cook evenly.
5. Dredge a candy bar in the flour, covering it completely. Holding it gently with two fingers, dip it into the batter until it is immersed, shifting your finger position so that it is completely covered.
6. Quickly place the battered candy bar into the 375-degree oil, being careful not to drop it and cause oil to splash up. Monitor the frying candy bar carefully, as it can cook quickly. If it bobs to the surface, gently press it down with the back of a spoon so that it cooks evenly.
7. Once it has reached a beautiful, rich golden brown color, remove the candy bar from the oil with a slotted spoon and place it on a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly. If the oil is too cold it won’t fry quickly enough and the candy bar will soak up too much grease. If it is too hot the outside will get dark before the inside is fully warmed, leaving you with a partially defrosted candy bar.
8. After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. For extreme indulgence, serve them with a side of warm fudge sauce, caramel sauce, raspberry sauce, or whipped cream
• Up to 8 full-size candy bars
• 8-12 cups of vegetable or peanut oil, quantity depending on your pan
• 1.5 cups flour, divided
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp white vinegar
• 1 tbsp vegetable oil
Preparation:
1. Begin by freezing your bars: remove your desired bars from their wrappers, and place them on a cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
2. When the candy bars are almost through with their chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy/deep fry thermometer. The oil needs to reach 375 degrees on the thermometer, which will take about 10 minutes.
3. While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl or pie tin and set aside for now. Place the remaining 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps.
4. Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you may be able to do several candy bars at once. If you are uncertain or if your pan is a medium size, it is best to do one candy bar at a time so that they cook evenly.
5. Dredge a candy bar in the flour, covering it completely. Holding it gently with two fingers, dip it into the batter until it is immersed, shifting your finger position so that it is completely covered.
6. Quickly place the battered candy bar into the 375-degree oil, being careful not to drop it and cause oil to splash up. Monitor the frying candy bar carefully, as it can cook quickly. If it bobs to the surface, gently press it down with the back of a spoon so that it cooks evenly.
7. Once it has reached a beautiful, rich golden brown color, remove the candy bar from the oil with a slotted spoon and place it on a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly. If the oil is too cold it won’t fry quickly enough and the candy bar will soak up too much grease. If it is too hot the outside will get dark before the inside is fully warmed, leaving you with a partially defrosted candy bar.
8. After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. For extreme indulgence, serve them with a side of warm fudge sauce, caramel sauce, raspberry sauce, or whipped cream
Tuesday, April 13, 2010
Hey Moms and High School Kids! We have flowers for Prom! Gorgeous Corsages for $16.00 and Boutonnieres for $8.00. Mention you read this blog and receive a dollar off either one! Great deals are available at your Tooele Maceys! Order by Thursday afternoon at the Customer Service Desk to ensure you get it in time! Stansbury Prom is April 16th. Thanks to all of you from Tooele High School who ordered we appreciate your business!
Thursday, March 18, 2010
SAVORY EVENT THIS WEEKEND
This Friday and Saturday March 19th and 20th we will be featuring our Tumbled Petite Steaks for $3.99lb along with a Lemon Pasta Salad (listed below) Come in and try some. You will love it so much you will want to buy it!
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