Our store

Our store

Wednesday, May 2, 2018

May 2018 Newsletter

The Highland Thrift Shop
116 Main Street
Grantsville, MD 21536
301-895-3156
Hours of Operation : Monday-Friday 10-4
Saturday 10-2 Closed on Sundays
Sunday May 13th: Happy Mother's Day to all the Mom's
"Mama was the greatest teacher, a teacher of compassion, love and fearlessness...."


We have great Mother's day gift ideas.



May 2018 Newsletter
May 1st - May 5th: 50% off Craft Supplies
May 7th - May 12th: 50% off Ladies clothing
May 14th - May 19th: 50% off Shoes
May 21st - May 26th: 50% of knick knacks
May 28: Happy Memorial Day! We will be closed. ✳   
May 29th - May 31st: $5.00 Bag Sale
Saturday May 12th: The National Road & Town Wide Yard Sale
We will open from 8:00 AM to 2:00 PM
Specials will be marked down to $.50

Saturday, March 31, 2018

April Newsletter

The Highland Thrift Shop
116 Main Street
Grantsville, MD 21536
301-895-3156
Hours of Operation : Monday-Friday 10-4
Saturday 10-2 Closed on Sundays
COMMUNITY EVENTS: Saturday April 14, 2018 Garrett County Health Fair & Family Fun
8:30 A.M. - 1 P.M. Garrett College CARC
Garrett County Job Fair:
Wednesday, April 25, 1:00 P.M. - 5 P.M.
Garrett College Gymnasium


National Road Yard Sale May 12
Sales begin at 8:00 A.M. Grantsville Revitalization Organization has indoor space and other spaces for rent. You can pick up a sign up sheet here.Re-enactors will be camped at Little Crossings, by the Cornucopia Café.


We accept donations daily!
Planning to donate a truckload?  Please call ahead. We schedule volunteers to help.



April 2018 Newsletter
April 2nd - 7th: 50% off all bedding
April 9th - 14th: 50% off all curtains
April 16 - 21st: 50% off all knick-knacks
Celebrate Earth Day!
APRIL 20 & 21st - $5.00 BAG SALE
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April 23rd - 30th: 50% off all picture frames
Spring Pasta Salad:
Ingredients
1/3 C extra-virgin olive oil
2 tsp. dijon mustard
1 tsp. hone
1 clove garlic, grated
1 lemon, zested and grated salt
& freshly cracked black pepper
Pasta
12 ounce cavatappi pasta, cooked
to package instructions and shocked under cold water
4 ounce asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
one 12 ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
ricotta salata, for garnish
Directions
For the dressing: In a small bow, whisk together the olive oil, dijon mustard, honey, garlic, lemon zest and juice and season with salt and pepper.

We offer service learning
hours & community service.
Please contact us today 

Friday, March 2, 2018

March 2018 Newsletter

The Highland Thrift Shop
116 Main Street
Grantsville, MD 21536
301-895-3156
Hours of Operation : Monday-Friday 10-4

Saturday 10-2 Closed on Sundays
With Easter around the corner we have great little items for basket stuffers.


🙏
There are 27 Days in March that we walk in our Lenten journey. As you the make choice to give up things for Lent, remember that in each donation you give you are helping others.    The overarching mission of our charity is to help the poor, aid the sick, and be a good steward of all the gifts God has  given us. 

March 2018 Newsletter
March Madness Sale:
50% off All Winter Items -❄
Including: hats, scarves, gloves, boots, coats, jackets, and sweaters!
March 17th - Happy Saint Patrick's Day 🍀🍀🍀
$5.00 BAG SALE
March 20th - First DAY of Spring 🌷🌷🌷
$5.00 BAG SALE
March 30th - Good Friday ...we will be closed.



Veggie Pizza 
Ingredients:
Crescent roll dough
1 block cream cheese
1/2 mayonnaise
1/2 1 packet of dry ranch dressing
1 head of raw broccoli
1 head of cauliflower
6-8 baby tomatoes
1/4 cup of shredded carrots
1 cup of shredded cheese
1/2 of green, orange, and red bell peppers
Instructions:
Preheat oven to 375 degrees 
Roll out the crescent roll dough onto a 9 by 13 inch baking sheet, and pinch together the edges to form the pizza crust, Just make sure you actually pinch the triangular pieces together all the way..
Bake the crust for 12 minutes in the preheated oven. Once finished cooking, remove the crust from the oven and let cool 15 minutes without removing it from the baking sheet. 
In a small mixing bowl, combine cream cheese and mayonnaise, and dry ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, peppers, cauliflower, carrots, and cheese over the cream cheese layer. Chill for one hour, slice and serve.