Category: Recipes

• 1 roll puff pastry, thawed
• 4 Tbsp Stonewall Kitchen Basil Pesto
• 2 Tbsp grated Parmesan
• 4 slices of Smoked Gouda cheese, cut into small stars using a cookie cutter
• 2 Tbsp Denissimo Fine Aged Balsamic Vinegar
• 2 Tbsp fresh basil, chopped
• 8 cherry tomatoes, diced small

Directions

Preheat the oven to 400F. Roll out the puff pastry sheet over parchment paper. Using a small spatula, spread the Stonewall Kitchen Basil Pesto evenly on top of the puff pastry. Sprinkle the grated Parmesan cheese on top as well. Using a knife (or wheel cutter), cut the puff pastry into 1 inch strips. Fold the strips to make the Christmas tree shape. You can leave the puff pastry as is or add a skewer in the middle so they keep their shape a little better.

Bake the puff pastry trees for 10-15 minutes or until golden. Remove from oven and add prepared smoked gouda stars. Finish with Denissimo Fine Aged Balsamic Vinegar, freshly chopped basil, and diced tomatoes.

Enjoy!

• 1 baguette, sliced into 1/2 inch slices on an angle
• 4 Tbsp Rosemary Extra Virgin Olive Oil
• 1 Brie wheel, rind cut off and sliced into thin pieces
• 1/2 cup Stonewall Kitchen Hot Pepper Cranberry Jelly
• 3oz package sliced Prosciutto
• 1/4 cup pistachios, crushed
• 2 Tbsp Cranberry Pear White Balsamic Vinegar
• Jacobsen’s Himalayan Sea Salt, to taste

Directions

Preheat the oven to 350F. Arrange the baguette slices a single layer on a baking sheet; drizzle with Rosemary Extra Virgin Olive Oil. Place a slice of brie cheese on each baguette slice followed by Stonewall Kitchen Hot Pepper Cranberry Jelly, a thin slice of prosciutto, and 2 tsp crushed pistachios. Toast for 5-7 minutes (until brie is slightly melted).

Remove from oven and finish with Jacobsen’s Himalayan Sea Salt and a drizzle of Cranberry Pear White Balsamic Vinegar.

Enjoy!

Ingredients

• 1 15oz Box Spice Cake Mix
• 1 cup water
• 1/3 cup Chiquitita Extra Virgin Olive Oil
• 3 eggs
• 1/2 cup Select Club Pecan Praline whiskey cream liqueur
• 1/4 to 1/2 cup store bought vanilla frosting (or homemade, I just like to keep it easy)
• 2 10oz bags of Ghirardelli White Melting Wafers
• 1 cup pecans halves, chopped fine
• Lollipop sticks

Directions

Prepare cake mix according to directions (substituting the Chiquitita Extra Virgin Olive Oil for the vegetable oil); in addition, add 1/2 cup Select Club Pecan Praline whiskey cream liqueur to the batter. Pour into greased 9×13″ baking dish and bake according to directions. Once done, let cool completely.

Once cooled, crumble cake using a fork (or your hands). Mix in frosting – adding just enough frosting until the crumbled cake holds together when formed into a ball (this is easiest to do this with your hands). Take a heaping tablespoon of cake, roll it into ball using your hands. Place on a cookie sheet, repeat with remaining cake until all are made into balls. Refrigerate cake pops for 2 hours (DO NOT SKIP THIS STEP or your cake pops will fall apart).

Once cake pops are cold, melt a few of the candy melts in the microwave (following package instructions). Dip a lollipop stick into the melted chocolate, then press it into a cake ball (this will keep the lollipop stick in the cake ball once the candy hardens). If desired, wipe off any excess melted chocolate around the stick. Repeat with remaining cake balls and chill for an additional 15 minutes (or until candy is hardened).

After cake pops are chilled, melt more white chocolate candy wafers in a small bowl (do this in batches, melting more candy as needed). Place chopped pecans in a separate small bowl. Dip a cake pop into the candy melts, making sure to coat the entire pop. Tap the cake pop on the edge of the bowl to remove excess candy. Immediately dip cake pop into pecans, then set pecan-side down on a flat platter or plate to harden (I also use parchment paper so it doesn’t stick). Repeat with remaining cake pops. Chill cake pops until ready to serve!

Enjoy!

• 1 small pie pumpkin
• 2 Tbsp Butter Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1/4 cup pepitas, roasted
• 1/4 cup walnuts, chopped & roasted
• 2 burrata balls
• 2 Tbsp grated parmesan
• 2 Tbsp Stonewall Kitchen Basil Pesto
• 1 Tbsp Denissimo Balsamic Vinegar
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Tellicherry Peppercorns, to taste

Directions

Preheat oven to 350F. To prepare the pumpkin, scrape out the seeds. Cut the pumpkin into three wedges. Drizzle with Butter Extra Virgin Olive Oil and season with freshly ground Jacobsen’s Himalayan Sea Salt and Tellicherry Peppercorns. Bake for about 40 minutes or until fork tender.

Using a spoon, remove the cooked pumpkin from the skin. Place in a small bowl and smash until smooth. Add Garlic Extra Virgin Olive Oil and mix well. Transfer to a serving dish, and add burrata on top, followed by grated parmesan, roasted pepitas and walnuts, and pesto. Finish with Denissimo Balsamic Vinegar and serve.

Enjoy!

• Meatloaf
  • 1 lb ground chuck
  • 2/3 cup quick oats
  • 1 1/2 tsp Jacobsen’s Italian Sea Salt
  • 1/4 tsp Jacobsen’s Tellicherry Peppercorns
  • 1 Tbsp Butter Extra Virgin Olive Oil
  • 3 Tbsp onions, diced small
  • 1 egg
  • 2/3 cup milk
  • 3-4 slices Kraft cheese
• Sauce
  • 1-2 Tbsp brown sugar
  • 1 tsp yellow mustard
  • 1/2 cup ketchup

Directions

Preheat oven to 300F. In a small pan, heat Butter Extra Virgin Olive Oil over medium heat. Add the diced onions, cook until translucent.

In a small bowl, combine brown sugar, mustard, and ketchup. Mix well and set aside.

In a medium bowl, mix together ground chuck, oatmeal, Jacobsen’s Italian Sea Salt, freshly ground Jacobsen’s Tellicherry Peppercorns, prepared onions, egg, and milk. Put half of the mixture into the bottom of a loaf pan (we LOVE USA Pan’s meatloaf pan), layer 3-4 cheese slices, followed by the rest of the meatloaf mixture. Top with prepared sauce. Bake for 1 hour; serve warm. In the Stock household, this dish is best enjoyed with cream style sweet corn and mashed potatoes! 

Enjoy!

• 1 1/2 cups whole milk ricotta
• 1 tsp lemon juice
• 1/8 tsp Jacobsen’s Tellicherry Peppercorns, freshly ground
• 1 + 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil
• 1 Tbsp grated parmesan cheese
• Jacobsen’s Himalayan Sea Salt, to taste
• 1 bag (1 lb) mini bell peppers, cut in half lengthwise (seeds and stems removed)
• 1 1/2 Tbsp PS Seasoning Multi Tool Ultimate seasoning blend
• Black olives, sliced
• Mike’s Hot Honey, for finishing

Directions

Preheat oven to 500° F.

Toss the sliced mini sweet bell peppers in a bowl and coat with 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, Himalayan Sea Salt and PS Seasoning Multi Tool Ultimate seasoning blend. Transfer the peppers (skin-side down) on a baking tray lined with parchment paper. Cook for 10-12 minutes until the peppers are wilted (but not too soft). Set aside and allow to cool for a bit.

In a small mixing bowl, combine ricotta, lemon juice, freshly ground Jacobsen’s Tellicherry Peppercorns, 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, and grated parmesan; mix well until light and fluffy. Season with Jacobsen’s Himalayan Sea Salt (to taste).

Spoon ricotta mixture (about 1 Tbsp) into each of the open cavities of the mini bell peppers (repeat until all peppers are filled). Sprinkle an additional pinch of the PS Seasoning Multi Tool seasoning blend over the ricotta followed by a generous drizzle of Mike’s Hot Honey. Garnish with sliced black olives to create spooky faces! Serve warm.

Enjoy!

• 3 Tbsp + 3 Tbsp cup Tuscan Herb Extra Virgin Olive Oil
• 1 small yellow onion, chopped small
• 1 green bell pepper, chopped small
• 1 yellow bell pepper, chopped small
• 14.5oz can diced tomatoes
• 1 garlic clove, minced
• 1 lb ground beef
• 3 cups beef broth
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic powder
• Freshly ground Jacobsen’s Tellicherry Peppercorns, to taste
• Freshly ground Jacobsen’s Pink Himalayan Sea Salt, to taste
• 3/4 cup Jasmine rice, cooked

Directions

In a medium soup pot, heat the Tuscan Herb Extra Virgin Olive Oil over medium heat. Add diced onions and bell peppers and cook until they start to soften. Add garlic clove and sauté for about another minute; remove cooked onion/bell pepper mixture and from the pot and set aside for later. 

In the now empty pot, heat the other 3 Tbsp Tuscan Herb Extra Virgin Olive Oil on medium heat. Add ground beef to the pan and season with freshly ground black pepper and Himalayan sea salt; break apart the meat and cover the pot with a lid, allowing to cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies; add the can of diced tomatoes (with the juice). Close the lid and keep cooking until the beef is mostly done.

Once the meat is cooked, mix in tomato taste and then pour in beef stock. Season with oregano, basil, garlic powder, Himalayan Sea Salt and freshly ground black pepper; mix well and lower the heat to low. Close the lid (but leave a crack for the heat to escape). Allow to simmer for about 20 minutes. Add cooked rice and stir to combine. Replace lid and allow soup to simmer for an additional 10 minutes. 

Enjoy!