Category: Recipes

Preheat oven to 400°F and prepare 2 baking sheets by covering them with parchment paper.

Carefully unfold the puff pastry sheets onto a flat surface to ensure there are no tears.  Gently spread 2 ounces of cream cheese evenly onto each sheet, leaving the top inch uncovered.  Spread the Hot Pepper Cranberry Jelly over the cream cheese and sprinkle each sheet with one tablespoon of thyme.

Brush the top inch that was left uncovered with the egg.  Beginning at the bottom, roll the puff pastry sheets tightly until you have completed the roll.

Place in the refrigerator to allow it to firm up for about 30 minutes for ease with cutting.  Remove and slice into 1/2” slices.

Place each slice down on the prepared baking sheets and bake for 24-28 minutes, or until the slices have puffed and browned slightly.  Garnish with additional thyme and serve warm.

Enjoy!

Place pita crackers out on a tray. Spread each one with 1 teaspoon of cream cheese, followed by Stonewall Kitchen Red Pepper Jelly and then a little piece of cilantro.

Enjoy!

Preheat oven to 375 degrees. Coat a mini muffin pan with cooking spray. In a medium bowl, whisk flour, salt and baking soda. Set aside. In the bowl of an electric mixer, cream butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add peanut butter and continue to mix an additional 2-3 minutes, until fully incorporated. Add egg followed by vanilla extract, scraping down the bowl as needed. Add 2 Tbsp Iowish Salted Caramel Liqueur and 2 tsp heavy cream. Mix in dry ingredients until combined. Wrap dough in plastic wrap and refrigerate for about an hour (to make the scooping easier). Using a cookie scoop yielding 1/2 ounce portions, scoop dough, roll into balls and place in mini muffin tin. Bake for 7-8 minutes, remove from the oven and immediately create an indentation in the middle of each cookie cup.

Set cookie cups aside to cool. Bring 1/2 cup heavy cream up to a scant boil. Pour over dark chocolate chips and stir to combine. Stir in 2 Tbsp Iowish Salted Caramel Liqueur and set aside for about 10 minutes, stirring occasionally. Spoon ganache into cookie cups. If your ganache sets up, simply microwave it in 15 second increments until it’s fluid again. Pop cookie cups in the fridge for about 10-15 minutes to set up. Melt caramel bits and 1/4 cup heavy cream in the microwave in 30 second increments until melted. Pour into a piping bag and drizzle over cookie cups. Immediately sprinkle with a pinch of sea salt.

Enjoy!

Fill a chilled rocks glass with ice. Add moonshine, old fashioned mix, maple syrup and bitters. Stir well.

Flame an orange zest over the glass, garnish with a bacon rose and maraschino cherry.

Enjoy!

Preheat oven to 400 degrees. In a medium pan, heat Garlic Extra Virgin Olive Oil on medium heat. Saute onions, mushrooms and green peppers until cooked but still a little firm. Place provolone slices on top and allow to melt.

Slice the ciabatta buns in half and toast in oven for 4 minutes. Remove from oven and place on a plate. To assemble, place steak down first followed by sauteed veggies and cheese mixture. Top with lettuce, pickles and tomatoes. Spread aioli on the bottom of each top bun.

ENJOY!

In a medium mixing bowl, whisk together the pudding mix and Pennsylvania Dutch eggnog for 2 minutes. Add in the thawed cool whip and whisk until smooth. Let set for 5 minutes.

Evenly divide the pudding between 1oz. shot glasses with a medium cookie scoop and chill for 30 minutes. To serve, top with Reddi Whip and holiday sprinkles.

ENJOY!

Heat Chipotle Extra Virgin Olive Oil in a skillet over high heat. Season the beef with Himalayan sea salt and freshly ground black pepper. Sear on all sides, making sure it gets a nice brown. Place beef in slow cooker.

To make the sauce, place the 4 chipotle chiles in adobo sauce, 3/4 cup Stubborn Brothers Dark Lager, 1/2 cup Serrano Honey Balsamic Vinegar, 4 tbsp lime juice, 6 garlic cloves, 4 tsp ground cumin, 2 tsp oregano and 1/2 tsp ground cloves in a blender (or food processor). Blend until smooth. Pour sauce over the roast in the slow cooker. Add the bay leaves. Cook on low for 8 hours.

Remove roast from slow cooker, shred with two forks. Place back into the slow cooker and stir so the shredded beef and sauce are well combined. Place two spoonfuls of shredded beef into a tortilla, top with pickled cabbage, pickled onions, fresh cilantro and Avocado Lime Crema.

ENJOY!

Preheat oven to 350° F. Grease a 9×13-inch pan. Place flour, confectioner’s sugar and salt in food processor and pulse. Add butter and process until the dough begins to form a ball, adding ice water if necessary. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden (about 20 minutes). Let cool for 30 minutes.

While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated.

After crust cools for 30 minutes, pour cheesecake filling evenly over the crust. Spoon Stonewall Kitchen Sugar Plum Jam randomly on top of filling and then swirl with a toothpick to combine. Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan.

ENJOY!

In a large bowl cream together butter, shortening and sugar. Beat in Fig & Walnut Butter and eggs. Set aside.

In another bowl, combine Sweet Timber Farmhouse Buttermilk Pancake Mix, salt, baking soda, and nutmeg. Blend well.

Gradually mix flour mixture with creamed ingredients until the dough is smooth.

Spoon individual balls of dough onto a greased cookie sheet. Bake at 350 degrees F for about 11 minutes. Do not over bake. Cool on a wire rack before serving.

ENJOY!

Heat Rosemary Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, Himalayan Sea Salt and several grinds of fresh pepper and sauté until soft (about 6 minutes). Add the cubbed squash and cook until it begins to soften, stirring occasionally (about 10 minutes).

Add the garlic, sage, rosemary, and ginger. Stir and cook for about 1 minutes (or until fragrant), then add the vegetable broth. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender (about 30 minutes). Remove from heat and let cool.

Once the soup has cooled, pour the into a blender (depending on how big your blender is, you may need to do this in steps) – blend until smooth. If your soup is too thick, add a little more vegetable broth and blend. Season to taste and serve with parsley and toasted pepitas!

ENJOY!