Recipes Archives - Shawano Stock Market


Recipe: Autumn Harvest Margarita

Autumn Harvest Margarita

A fun, FALL twist on a classic cocktail! Perfect for packer parties! Beautiful to look at and DELICIOUS to drink!


  • 1.5oz Campo Bravo Plata Tequila 
  • 1.5oz apple cider
  • 1/2 lime, juiced (or 1 Tbsp lime juice)
  • .5oz Doundrins Maple Liqueur
  • 2 tsp white granulated sugar
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
  • Cinnamon stick, for garnish
  • Apple wedge, for garnish


In a small dish, combine granulated sugar, ground cinnamon and sea salt; spread out on a small plate. Rub a lime wedge around the rim of the glass and dip in the cinnamon sugar mixture. Fill prepared glass with ice, set aside.

In a cocktail shaker, combine Campo Bravo Plata Tequila, apple cider, lime juice, and Doundrins Maple Liqueur; shake well. Pour cocktail into the prepared glass. Garnish with a cinnamon stick and apple wedge.

Recipe: Pineapple Jalapeno Jell-o Shots

Pineapple Jalapeno Jell-o Shots

IT’S FOOTBALL SEASON! And these festive Jell-o shots will help you celebrate all those PACKER TOUCHDOWNS! Seriously these are so fun and the Dulce Vida Pineapple Jalapeno tequila gives this adult treat a nice little kick!


  • 3oz package Pineapple Jell-o
  • 3 oz package Lime Jell-o
  • 3 cups water, divided
  • 1/2 cup Dulce Vida Pineapple Jalapeno Tequila
  • 1/2 cup Campo Bravo Plata Tequila


Bring 1 cup of water to a boil, add Pineapple Jell-o and whisk until dissolved. Add 1/2 cup COLD water, whisk to combine. Add 1/2 cup Dulce Vida Pineapple Jalapeno Tequila, whisk to combine. Transfer this mixture into a 2 cup glass measuring cup. Pour into 1oz plastic shot glasses. Place in refrigerator to set (about 4 hours). 
Once the first layer of Jell-o is set, bring another cup of water to a boil. Add the Lime Jell-o and whisk until dissolved. Add 1/2 cup COLD water, whisk to combine. Add 1/2 cup Campo Bravo Plata Tequila, whisk to combine. Transfer this mixture into a 2 cup glass measuring cup. Pour ON TOP OF the set Pineapple Jell-o. Place in refrigerator to set again (about another 4 hours).

Recipe: Cilantro Lime Jasmine Rice

Cilantro Lime Jasmine Rice

I make this rice side basically anytime we eat Mexican in our house. A copycat of Qdoba’s Cilantro Lime Rice and it’s seriously OH SO GOOD! Did I mention how EASY it is to make too? WIN WIN! PS: This recipe uses a rice cooker! 😉


  • 2 cups Jasmine rice
  • 2 cups water
  • 1 bunch fresh cilantro, chopped
  • 2 limes, juiced
  • 1 tsp Stock Market Cilantro + Roasted Onion Extra Virgin Olive Oil
  • Jacobsen’s Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste


Combine Jasmine rice and water in your rice cooker. Select the “white rice” option. Once rice is done cooking, add lime juice, 1 tsp Stock Market Cilantro + Roasted Onion Extra Virgin Olive Oil and fresh cilantro, fold to combine.
Season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste.

Recipe: Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

Looking for an EASY, DELICIOUS and QUICK week night family dinner? HERE IT IS – this YUMMY meal cooks on one sheet pan making clean up a BREEZE! My family just LOVES these steak fajitas!


  • 2 lbs skirt (or flank steak), diced into 1 inch pieces
  • 1 large red bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 4 1/2 tsp ground chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1 Tbsp Hepp’s Lime Sea Salt
  • 1 Tbsp Stock Market Garlic Extra Virgin Olive Oil
  • 1 Tbsp Stock Market Cilantro + Roasted Onion Extra Virgin Olive Oil
  • 2 Tbsp fresh lime juice
  • 3 Tbsp green onions, finely chopped
  • Corn tortillas (or flour), for serving
  • Sour cream, for serving
  • Guacamole, for serving
  • Salsa, for serving
  • Cilantro Lime Jasmine rice, for serving (MY FAVORITE – find this recipe under our recipe tab too)


Preheat the oven to 375F. In a large bowl, add steak, bell pepper and onion.
In a small bowl, add all of the spices and Hepp’s Lime Sea Salt, whisk to combine.
Drizzle Garlic Extra Virgin Olive Oil, Cilantro + Roasted Onion Extra Virgin Olive Oil and 4 tablespoons of the fajita spice mixture onto the steak and vegetables; toss until well coated.
Let sit at room temperature for at least 20 minutes, allowing it to form a dry glaze of sorts.
Line a sheet pan with parchment paper and spread steak and vegetables into single layer. Bake until steak is cooked and browned on the outside, about 10 to 12 minutes. Stir once halfway through cooking.
Just before serving, toss steak and vegetables with fresh lime juice and green onions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and Cilantro Lime Jasmine rice.

Recipe: Thai Peanut Chicken Stir Fry

Thai Peanut Chicken Stir Fry

The kids are back to school and we’re looking for EASY, DELICIOUS and QUICK family meals to make during the school nights. Look no further – this YUMMY stir fry tastes like you’ve been cooking all day when really it cooks in less than 30 minutes! A family favorite!


  • For the sauce
    • 1/2 cup creamy peanut butter
    • 3 Tbsp water
    • 3 Tbsp Bumbleberry Farms Raw Honey
    • 2 Tbsp soy sauce
    • 3 Tbsp Thai red curry paste
    • 2 Tbsp Stock Market Honey-Ginger White Balsamic Vinegar
    • 1 Tbsp minced fresh ginger
    • 2 cloves garlic, minced
    • 2 tsp red pepper flakes
  • For the stir fry
    • 2 Tbsp Stock Market Sesame Seed Oil, divided
    • 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil, divided
    • 1 medium yellow onion, thinly sliced
    • 1 lb boneless, skinless chicken breasts  cut into 1/2 in pieces
    • 2 cups fresh broccoli florets
    • 1 cup baby bella mushrooms, quartered
    • 1 cup sugar snap peas
    • 1 cup red bell pepper, thinly sliced
    • 1 cup napa cabbage
    • 1/2 cup dry-roasted peanuts, roughly crushed
    • 1/2 cup chopped fresh cilantro
    • 4 cups Jasmine rice, cooked


In a medium bowl, whisk together all of the sauce ingredients (peanut butter, water, Bumbleberry Farms raw honey, soy sauce, red curry paste, Honey-Ginger White Balsamic Vinegar, ginger, garlic, and red pepper flakes until smooth; set aside.

In a large wok, heat 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and slightly tender (about 3 minutes). Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear (about 4 minutes). Remove the chicken and onion from the skillet and set aside.

Add another 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil to the wok, then the mixed vegetables. Sauté until the vegetables are tender yet still slightly crisp (about 3 to 5 minutes).

Return the chicken and onion to the skillet. Add the prepared peanut sauce; fold to coat evenly and cook until heated through (about 2 minutes). Stir in the peanuts and fresh cilantro. Serve hot over Jasmine rice, topped with additional chopped peanuts and cilantro as desired.


Recipe: Peach Caprese Salad

Peach Caprese Salad

IT’S PEACH SEASON! And this DELICIOUS recipe is both EASY and REFRESHING! A simple and quick side for grilled chicken!


  • 2 peaches, sliced in thin wedges
  • 1lb fresh mozzarella log, sliced in rounds
  • 1/2 cup heirloom cherry tomatoes, quartered
  • 1 Tbsp sliced almonds, toasted
  • 1 Tbsp Basil Extra Virgin Olive Oil
  • 1 Tbsp Peach White Balsamic Vinegar
  • 6 basil leaves, chiffonade cut
  • 1/4 tsp Hepp’s Lemon Sea Salt


On a platter, place peaches and mozzarella slices in an alternating pattern. Top with quartered heirloom cherry tomatoes and toasted almonds. Garnish with a drizzle of Basil Extra Virgin Olive Oil, Peach White Balsamic Vinegar, fresh basil, and Hepp’s Lemon Sea Salt.


Recipe: White Peach Sangria

White Peach Sangria

A summer favorite of mine! This DELICOUS, easy, and refreshing cocktail and be made ahead of time for a party or gathering. Best enjoyed with friends on the deck! 😉


  • 750mL San Antonio Peach Passion Fruit Moscato
  • 1 cup Dixie Peach Vodka
  • 1 cup Peach Apple juice
  • 1 peach, sliced into thin wedges
  • 2 strawberries, sliced into rings
  • 1 apple, sliced into thin wedges
  • 1/2 cup blueberries
  • 1/2 cup fresh mint


In a large drink pitcher, combine San Antonio Peach Passion Fruit Moscato, Dixie Peach Vodka, and peach apple juice, stir to combine. Add prepared fruit and mint to the pitcher, stir again to combine.

Chill cocktail in the refrigerator, allowing time for the fruit and mint to infuse. Serve over ice.


Recipe: Homemade Soft Pretzels

Homemade Soft Pretzels

A PERFECT appetizer for GAMEDAY! Straight from my girl Jeana’s kitchen – these EASY and DELICIOUS pretzels are AMAZING by themselves or dipped in one of our Stock Market dips! GO PACK GO!


  • 1 1/2 cups warm milk (110 to 115F)
  • 1 Tbsp brown sugar
  • 2 tsp Jacobson’s Coarse Sea Salt (plus a little more for sprinkling)
  • 1 (.25 ounce) package active dry yeast
  • 4 1/2 cups all purpose flour
  • 2 Tbsp melted butter (plus a little more for brushing)
  • 9 cups water
  • 1/2 cup baking soda
  • 1 large egg (whisked with 1 Tbsp water)
  • Butter Olive Oil in a Misto Olive Oil Sprayer


Whisk together the warm milk, sugar, and Jacobson’s course sea salt in a large mixing bowl. Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.

Add the flour and melted butter. Then, using your hands, knead the dough for about 4 minutes (or until smooth), adding a bit more flour if the dough is too sticky.

Spray a medium bowl with Butter Olive Oil using your Misto Olive Oil Sprayer. Transfer the dough into the prepared bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Preheat the oven to 450F. Line two large baking sheets with parchment paper, then set aside.

Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

While waiting for the water to boil, spray Butter Olive Oil on your clean work surface using your Misto. Turn the dough out onto the prepared work surface and divide into 12 equal pieces. Roll out each piece of dough into an even, 20-inch rope. Make a “U” shape with the rope, then cross the ends, over each other and press onto the bottom of the “U” in order to form the shape of a pretzel.

Very carefully, use a spatula to transfer the pretzels into the boiling water, one at a time, for about 30 seconds each. Use the spatula to transfer the pretzel to the parchment-lined pan, and repeat with the remaining pretzels.

Finally, brush the top of each pretzel with the egg wash and sprinkle with Jacobson’s course sea salt.

Bake until the pretzels reach your desired level of golden brown, about 12 to 14 minutes. Transfer to a cooling rack.


Recipe: Mandarin Orange Salad

Mandarin Orange Salad

A LIGHT and REFRESHING summer salad! Filled with fruit, nuts and all things FRESH! The PERFECT side!


  • For the dressing:
    • 1/4 cup Blood Orange Olive Oil
    • 1/4 cup Honey Ginger Balsamic
    • 1 Tbsp Savannah Bee Orange Blossom Honey
    • 1 Tbsp Orange juice
    • 1/2 tsp Jacobson’s Himalayan Sea Salt
    • 1/2 tsp Jacobson’s freshly ground black pepper
  • For the salad:
    • 8 cups spring mix
    • 2 mandarin oranges, pealed and separated (or 1 15oz can, drained)
    • 1 cup blueberries
    • 1 cup slivered almonds
    • 1/3 cup dried cranberries
    • 1/4 cup red onion, sliced thin
    • 1 cup shaved parmesan cheese


Preheat oven to 350 degrees. To toast the almonds, spread out on a cookie sheet. Drizzle LIGHTLY with Blood Orange Olive Oil and a little Himalayan Sea Salt. Bake for about 8 minutes (or until golden brown), stirring half way. Remove from oven and set aside.

To make the dressing, whisk together the olive oil, balsamic vinegar, honey, orange juice, Himalayan Sea Salt and freshly ground black pepper in a glass measuring cup. Transfer to a glass mason jar and with the lid on, shake well. *Note: I love using a small mouth mason jar because our mason jar pour spouts for our moonshine work SO WELL to pour salad dressing!

In a large salad bowl, add the spring mix, mandarin oranges, blueberries, toasted slivered almonds, cranberries, red onions and shaved parmesan cheese. Pour the dressing over the top and toss well to distribute.


Recipe: Cucumber Dill Tea Sandwiches

Cucumber Dill Tea Sandwiches

REFRESHING, EASY, & DELICIOUS! The PERFECT summer snack! Another YUMMY recipe from Karly’s kitchen – GREAT during lunch or happy hour!


  • Pumpernickel cocktail loaf
  • Wind & Willow Cucumber Dill Dip Mix
  • 1 cup mayo
  • 1 cup sour cream
  • 1 English Cucumber
  • Extra Virgin Wild Anthios Dill Olive Oil
  • Fresh Dill


Make Wind & Willow Cucumber Dill Dip Mix according to package instructions. Slice the English Cucumber thin.

Spread prepared dip on top of sliced pumpernickel. Place a slice of cucumber on top. Drizzle with Wild Dill Olive oil and sprinkle with fresh dill.


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