Celebrate Halloween with a Big Green Egg Candy Cookie Cake!

Candy Cookie Cake

We’re getting ready for Halloween by making a cookie cake on the EGG with our favorite Halloween candy…and green icing!

Ingredients

  • 2-3 types of candy
  • 1 candy for topping
  • 24-36 ounces cookie dough (homemade or store bought)
  • Icing
  • Aluminum foil

Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.

Cover Perforated Cooking Grid with aluminum foil and grease lightly.

If candy isn’t already bite-sized, chop it into bite-size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.

Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.

Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of choice. Of course, we used green icing!

Makes 1 cookie cake.

Remember to visit either location this month to be entered to win our in-store giveaway!
Drawings are the last day of each month. 

Stuff the Spa Season for Hope

This is a community effort to support the Community Food Bank of Southern Arizona, Toys for Tots, and Goodwill. We are collecting donations of clothing in Octoberfood in November, and toys in December!

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Remember to visit either location this month to be entered to win our in-store giveaway!
Drawings are the last day of each month.

 

 

Apple Crumble with Cherry and Peach Jam

Apple Crumble with Cherry and Peach Jam

There’s nothing like a fresh, sweet treat to end your day. Whether you whip up this dessert to share with your family or keep it for yourself, it’s here and ready for you to try!

Print recipe here!

Ingredients

– 3/4 cups of butter, plus extra butter for greasing
– 1 3/4 cups of flour
– 1 1/2 cups of brown sugar
– 1 egg yolk
– 3 apples
– juice of 1/2 lemon
– 2 tsp ground cinnamon
– 4-6 tbsp cherry jam (with pieces of fruit)
– 4-6 tbsp peach jam (with pieces of fruit)

Instructions

Set the EGG for indirect cooking at 350°F and grease a cast iron skillet with your extra butter.

Cut the remaining butter into small cubes and mix the flour and 1 1/4 cup of brown sugar together. Add the butter cubes, egg yolk, and mix together with an electric mixer until mixture becomes a crumbly dough.

Press the crumbly dough around the sides of the cast iron skillet to make a raised edge about an inch high. Peel and core the apples, then cut them into thin slices. Sprinkle the lemon juice on top of the slices. Arrange the slices in a circle across the dough until the bottom is covered, then sprinkle with cinnamon.

Spread the cherry and peach jam over the apples with a spoon and then sprinkle with 1/4 cup sugar.

Place your skillet on the EGG’s grid then close to bake for about 30 minutes, or until golden brown.

Join Us! Light The Night 2018 Honored Hero Steve DeCook

LEUKEMIA & LYMPHOMA SOCIETY

LIGHT THE NIGHT

For the 3rd year in a row, E-Konomy Pool Service & Supplies is forming a team for Light The Night and we hope you’ll join us. Light The Night is The Leukemia & Lymphoma Society’s (LLS) fundraising event that pays tribute and brings hope to thousands of people battling cancers, and to commemorate loved ones lost.

2018 Honored Hero: Steve DeCook’sCancerr Journey

In March 2011, a CT scan showed a mass in my upper left lung – a swollen lymph node. 23 days later I found out it was Hodgkin’s lymphoma.
I completed 6 months of chemo, but my cancer was stubborn and 9 months later, it came back. I had to switch to a different chemo this time, one with worse side effects. It seems to make the cancer worse, not better.

Now that I had 2 failed treatments, the doctors said something surprising, it was good news. Now I could try a new trial drug. I had two treatments and finished up in fall 2012. Then I had a stem cell transplant.

The cancer hasn’t come back since.

The drug that worked for me, brentuximab vedotin, was approved by the FDA this April and was funded by LLS research. They also do tons in terms of patient and caregiver support for people for need it.

I don’t feel like I should be the LLS Honorary Hero this year, but I do like the opportunity to raise funds to make more drugs and more treatments and, ultimately, more cures available to patients.

I’m proud to be part of LLS’s efforts and open up this opportunity for all of you, our E-Konomy family, to join us at our Light The Night team tent on Saturday, October 20, Park Place, 5:30 pm.

Email bids@e-konomy.com to register to be part of our team or make a donation.

Thank you for helping us bring light to the darkness of cancer.
~ Steve DeCook & Team E-Konomy

Shrimp Tacos

Kick back and relax away from the stress of the week with one of these incredible shrimp tacos! This refreshing recipe can make a great addition to any weekend meal plans, with fresh flavors to ‘wow’ your family and guests!

Print recipe here!

Slaw Ingredients

• 4 cups cabbage
• ¼ cup of apple cider vinegar
• ¼ cup of olive oil
• 2 Tbsp of sugar
• 1 jalapeño, diced
• 1/3 cup of white onion
• 10 sprigs of cilantro, chopped
• Salt to taste
• Pepper to taste

Instructions
Mix all the ingredients together and refrigerate for about 30 minutes.

Avocado Spread Ingredients

• 1 large avocado
• 1 cup sour cream
• 1 tsp of lime, freshly squeezed
• Salt to taste

Instructions
Smash the avocado to preferred consistency. Mix all the ingredients together and set aside.

Shrimp Taco Ingredients

• 1 lbs of shrimp, peeled and deveined
• 1 cup tomatoes, diced
• 5-6 skewers, soaked
• 3 Tbsp olive oil
• Big Green Egg Sweet & Smoky Seasoning
• 4-5 Flour or Corn tortillas

Instructions
Set the EGG for direct cooking without the convEGGtor at 400°F. Skewer the shrimp, drizzle with olive oil and season with Sweet & Smoky Seasoning. Grill for about 3 minutes on each side. Construct tacos with slaw, avocado spread, and shrimp added according to your preferences.

Summer Grillin’ Food, Fun & Sun!!

 

Summer grillin’ food, fun & family!

 

 

PLANK GRILLED CHICKEN WITH FRUIT SALSA

 

Ingredients (serves 6)

  • 1 cup chopped fresh peaches
  • 1 cup chopped fresh mango
  • ½ cup chopped red bell pepper
  • ¼ cup thinly sliced red onion
  • Juice of 1 lime
  • ¼ cup fresh basil leaves, torn
  • Sea salt
  • 2 teaspoons olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 Alder Plank, soaked
  • Lime wedges for serving

Instructions

Soak Alder Plank for one hour. Combine peaches, mango, pepper, onion and lime juice in a bowl; set aside.

Set the EGG for direct cooking at 325°F/163°C.

Rub the chicken with olive oil and season with sea salt. Place soaked plank on the grid close the dome and heat for 1 minutes. Flip the plank, and place the chicken on the heated side. Grill approximately 20 minutes or until chicken is done (165ºF/74°C).

Remove chicken and plank from the EGG and squeeze lime over the chicken. Stir the torn basil into the salsa and serve over the chicken.

 

Free set-up and delivery in Tucson only.

Limited time offer, while supplies last.
Learn more about this versatile cooking device at e-konomy.com/big-green-egg-tucson