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Tagged: food

  • farmers_market_vector_logo

    Help Sullivan Tire support local producers who create fresh and healthy food! The farmers market will be taking place Saturday July 18th from 9am-1pm at the Weymouth Town Hall, 75 Middle St. There will be a wide variety of products available including breads, baked goods, crafts, eggs, fish, fruits & vegetables, gifts, honey, pastries, and pet food.  Supporting local businesses is a great way to contribute money into the town’s economy. Weymouth has hosted various farmers markets before that have been very successful in teaching the community the importance of sustainability and eating healthy. Sullivan Tire will have a table set up where we will be giving out coupons off auto service as well as other free giveaways!

    14264_Farmers-Market-Weymouth-673DSCF2325

    Make sure to come by the Weymouth Farmer’s Market and don’t forget to say hi to us while you are there!

  • This Peppermint Bark is an easy to make recipe and perfect for the holiday season! You can serve it at a festive party or even package it up as a gift! Recipe courtesy of Southern Fairytale.

    Oreo Peppermint Bark

    Photo Credit: Crazy For Crust

    Ingredients:

    • 10 mini candy canes, crushed (about 1/2 cup)
    • 12 Oreos, chopped (about 1 cup)
    • 1 cup milk chocolate chips (or semi-sweet)
    • 1 ½ cups white chocolate chips

    Directions:

    Line a cookie sheet with wax paper. Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth.

    Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.

    Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (I use 50% power for white chocolate because it’s so temperamental!)

    Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes. Chill until set, break into pieces and serve or package to give!

    Enjoy! Do you have any favorite holiday recipes? Share them in the comments below!

  • Not your average chips and dip recipe! It’s like a cheese-ball, but it’s peanut butter. With chocolate chips! YUM! Recipe courtesy of Crazy for Crust.

    Football Dip

    Ingredients:
    • ¼ cup butter, softened
    • 4 ounces cream cheese, softened
    • 1 cup peanut butter (your choice; crunchy or smooth)
    • ½ teaspoon vanilla extract
    • 1 ½ cups powdered sugar (up to 2 cups if needed)
    • ½ cup mini chocolate chips
    • Chocolate sprinkles or chocolate chips for the outside of the football
    • White chocolate or frosting for the football laces

    Directions:
    Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.

    Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape.

    Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.

    Serving suggestion: pretzels, animal crackers, cookies, a spoon.

    Notes: If your mixture is too soft to form into a football shape, chill it for about 15-30 minutes. (The length of chilling time depends on how soft it starts.) The freezer will speed up this step.

    Do you have a favorite dip? Have you ever tried a peanut butter dip like this? Share your thoughts in the comments below.

  • A fun twist on the traditional sub! Make this hoagie dip for family or friends and enjoy bite-sized deliciousness! Recipe courtesy of the Food Network.

    Total Time: 25 min
    Prep: 25 min
    Yield: 8 servings
    Level: Easy

    Hoagie Dip

    Ingredients:
    • 1 medium onion
    • 2 pickled pepperoncini peppers
    • ½ head iceberg lettuce
    • 1 large tomato, halved and seeded
    • ¼ pound deli-sliced genoa salami
    • ¼ pound deli-sliced ham
    • ¼ pound deli-sliced prosciutto
    • ¼ pound deli-sliced roast turkey
    • ¼ pound deli-sliced provolone cheese
    • ¼ cup mayonnaise
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon dried oregano
    • 1 ½ teaspoons dried basil
    • ¼ teaspoon red pepper flakes
    • 1 10 -to-12-inch round loaf Italian bread
    • 8 hoagie rolls, cut into pieces, for dipping

    Directions:
    Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

    Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

    Carve out the center of the bread loaf to make a bowl (don’t cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yum!

    What is your favorite dip? Have you ever had one like this? Share your thoughts in the comments below! :-)

  • Who doesn’t like whoopie pies – right? This fun dessert may require some extra prep time, but it will be worth it in the end! It makes a great addition to any football gathering. Recipe courtesy of The Cake Blog.

    Whoopie Pie

    Ingredients:
    • 6 tablespoons (3 ounces) shortening
    • 1 cup sugar
    • 1 large egg
    • 1 cup milk
    • 5 tablespoons cocoa
    • 2 ¼ cups flour
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons vanilla
    • ½ teaspoon salt

    Preparation:
    Preheat oven to 350°. Cream together shortening and sugar. Add egg and vanilla, beating well until blended. In a bowl whisk together the flour, cocoa, salt, and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended. Using a cookie scoop, drop onto greased baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.

    Cream Cheese Frosting:
    • 1 stick (8 tablespoons) unsalted butter, room temperature
    • 12 ounces cream cheese, room temperature
    • 1 pound (4 cups) confectioners’ sugar
    • 1 teaspoon pure vanilla extract

    Directions:
    With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.

    Assembly:
    Fill a piping bag fitting with a star tip with your cream cheese frosting. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.

    Now you’re a crafty, baking expert! Try it out and let us know what you think. Do you have any foods you’d like to see a recipe for on our next Foodie Friday? Let us know your ideas below!

  • Foodie Friday

    Today we wanted to share a fun summer recipe we’re planning trying out this weekend: southwestern black bean salad.  This bright salad makes a great side dish or an appetizer if you serve it with some chips. It can also be served with grilled meat and tortillas.

    southwestern black bean salad via skinnytaste.com

    Ingredients:

    • 15.5 oz. can black beans, rinsed and drained
    • 9 oz. cooked corn, fresh or frozen (thawed if frozen)
    • 1 medium tomato, chopped
    • 1/3 cup red onion, chopped
    • 1 scallion, chopped
    • 1 1/2 – 2 limes, juice of
    • 1 tbsp. olive oil
    • 2 tbsp. fresh minced cilantro (or more to taste)
    • salt and fresh pepper
    • 1 medium hass avocado, diced
    • 1 diced jalapeno (optional)

    Directions:

    In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving. Makes about 6 1/2 cups (13 servings of 1/2 a cup).

    ***

    Do you have any favorite summer recipes? Are you making anything tasty this weekend? Share with us in the comments, and check out our Pinterest Summer Treats board for more fun, foodie ideas!

  • Even though the Patriots won’t be playing in the Super Bowl this year, we’re still pumped about the game this weekend. Yes we’ve got two talented teams, and the general athleticism on the field that’s exciting, but really, we’re most looking forward to the food. Super Bowl snack food is in a league all it’s own, and we’ll be spending most of our weekend eating our hearts out.

    So, we’ve put together an Instagram contest so we can all feast our eyes on some awesome food.  Upload a picture of your Super Bowl snack with the hashtag #STSuperSnack and tag us @Sullivan_Tire.

    We’ll be randomly drawing the winner on Monday, and the lucky snacker will win a $200 gift card to the Patriots Pro Shop!

    Patriots Pro Shop Gift Card

    What’s on the menu at your Super Bowl party?