Recipes Archives - Shawano Stock Market


Recipe: Maple Bacon Grilled Cheese

Maple Bacon Grilled Cheese

Another 100% all Wisconsin recipe! Maple Syrup + Cheese = YES PLEASE! One of my favorite comfort foods (grilled cheese sandwiches) with a maple syrup twist! Absolutely DELICIOUS!


  • Grilled Cheese
    • 4 large slices of whole wheat bread
    • 8 strips of Nueske’s Applewood Smoked Bacon
    • 4 slices of Dupont Colby cheese
    • Butter, as needed
  • Maple Glaze
    • 4 Tbsp Tapped Red Pepper Infused Maple Syrup
    • 2 Tbsp brown sugar
    • 2 tsp Stock Market Traditional Balsamic Vinegar
    • 2 tsp Stock Market Smokey Onion Mustard
    • Pinch of cayenne pepper
    • Jacobsen Salt Co. Himalayan Sea Salt, to taste


    Preheat oven to 375F. Combine all glaze ingredients in a bowl and whisk well, separate in half (setting one off to the side for later). Brush both sides of your bacon with the glaze and lay on a baking tray. Bake for around 10-15 minutes (or until the bacon begins to caramelize). Take out, flip then place back in the oven for another 10 minutes or until sticky and fully caramelized. Watch carefully so the bacon doesn’t over cook or burn.

    In a medium-large frying pan with the heat OFF, drizzle 1 Tbsp of the glaze (that did not touch the bacon brush). Spread two pieces of bread with butter then flip so both are butter side down in the glaze. Add 1 slice of Dupont Colby cheese to each piece of bread, then the caramelized maple bacon, followed by another slice of Dupont Colby cheese and another slice of buttered bread (butter side up). Press down with a spatula and cover with a lid.

    Turn on heat to medium and fry each side until golden. Slice in half upon serving.


    Recipe: Aged Asiago Mac & Cheese

    Aged Asiago Mac & Cheese

    A true, all Wisconsin mac & cheese recipe that features Pine River Aged Asiago cheese spread and Dalla Terra pasta! An easy & delicious weeknight meal recipe! Or the PERFECT dish to pass at your next get together!


    • 8oz Pine River Aged Asiago Cheese Spread
    • 1 10oz bag Dalla Terra Sea Salt Fusilli
    • Himalayan Sea Salt, to taste
    • Freshly ground black pepper, to taste
    • Freshly chopped parsley, to garnish


      Cook Dalla Terra pasta according to package directions. Reserve some pasta water for the sauce.

      To make the sauce, melt the cheese spread in a sauce pan over low heat. Add the pasta water by tablespoons to thin the cheese sauce out. Add cooked pasta and stir to combine. Season with Himalayan Sea Salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley.


      Recipe: Roasted Beet Salad

      Roasted Beet Salad

      One of my favorite go to salads that is SO EASY to make but seems so “fancy.” The perfect side to any dish, for any occasion!


      • Roasted Beets:
        • 3 medium beets
        • Garlic Extra Virgin Olive Oil
        • Rosemary Extra Virgin Olive Oil
        • 1 tbsp water
        • 1 tsp Freshly ground black pepper
        • 1 tsp Himalayan Sea Salt
      • Salad:
        • 2 cups arugula
        • 2 2oz burrata ball
        • 2 Tbsp dried cranberries
        • 2 Tbsp pistachios, crushed
        • Freshly ground black pepper, to taste
        • Himalayan Sea Salt, to taste
        • Madagascar Black Pepper Extra Virgin Olive Oil
        • Black Mission Fig Dark Balsamic Vinegar


        To roast the beets, preheat oven to 350F. Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil; sprinkle with Himalayan Sea Salt, freshly ground black pepper and a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife (45 to 50 minutes). When done, remove the beets from the aluminum foil and set aside until cool enough to handle. Using a paper towel, rub the skins from the beets. Cut the peeled beets into bite-size cubes.

        To assemble the salad, place 1 cup arugula in a bowl. Top with 1/2 cup cubed roasted beets, 1 Tbsp dried cranberries, 1 Tbsp crushed pistachios, and a burrata ball. Sprinkle with freshly ground black pepper, Himalayan Sea Salt and a drizzle of our Madagascar Black Pepper Olive Oil and Black Mission Fig Dark Balsamic Vinegar.


        Recipe: Tuscan Minestrone

        Tuscan Minestrone

        Weeknight dinners made easy with Happy Valley Soup Company! Seriously my go-to soup starters – and the Tuscan Minestrone is one of my FAVORITES! Available on our website! 😉


        • 1 package Happy Valley Tuscan Minestrone
        • 6 cups chicken broth
        • 1 cup shredded cabbage
        • 1 14.5oz can petite diced tomatoes
        • 1/2 lb ground Italian sausage, cooked
        • 1 cup water
        • Salt, to taste


          Bring broth, water, soup mix, and cabbage to a boil, reduce heat and simmer for 30 minutes.

          Add cooked sausage and petite diced tomatoes; continue to simmer for 15 minutes. Serve with a generous tablespoon grated Parmesan. Best enjoyed with our Tuscan Salami Club Sandwich!


          Recipe: Tuscan Salami Club Sandwich

          Tuscan Salami Club Sandwich

          A classic deli sandwich where our Cranberry-Pear Balsamic Vinegar really stands out! One of my favorite sandwiches to pear with a cup of soup on a cold winter day!


          • 4 Ciabatta rolls
          • 1/4 lbs Genoa salami, thinly sliced
          • 8 oz provolone cheese
          • 1/4 lbs Pepperoni, thinly sliced
          • 1/4 lbs ham, thinly sliced (about 6-8 slices)
          • 4 oz prosciutto
          • 1 large tomato, sliced
          • 1/4 medium red onion, thinly sliced
          • 2 cups iceberg lettuce, thinly shredded
          • 2 Tbsp black olives, sliced
          • 2 Tbsp banana peppers, sliced
          • Tuscan Herb Extra Virgin Olive Oil
          • Cranberry-Pear White Balsamic Vinegar
          • For the Sandwich Spread:
            • 1/2 cup Stonewall Kitchen Roasted Garlic Aioli
            • 2 Tbsp sundried tomatoes, finely minced (I like to use the ones marinated in oil)
            • 2 Tbsp roasted red bell peppers (or other peppers that are preserved in a jar), finely minced


            Preheat oven to 350F, toast Ciabatta rolls for about 3 minutes.

            To make the spread, combine Stonewall Kitchen Roasted Garlic Aioli, sundried tomatoes and roasted red bell peppers; mix well.

            Spread 1/8 cup of the prepared sandwich spread on each Ciabatta roll. Layer salami, pepperoni, prosciutto, ham, provolone cheese, tomato slice, red peppers, shredded lettuce, black olives, and banana peppers; drizzle with Tuscan Herb Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar.  


            Recipe: Cranberry Pomegranate Cosmo

            Cranberry Pomegranate Cosmo

            A festive twist on a classic! This is the PERFECT cocktail party signature drink! A favorite of mine this time of year!


            • 2oz Stonewall Kitchen Pomegranate Cosmo Mixer
            • 2oz Driftless Glen Cranberry Vodka
            • 4oz Club Soda
            • Lime wedge, for garnish
            • Fresh cranberries, for garnish


            Fill a Collins glass with ice. Add Driftless Glen Cranberry Vodka and Stonewall Kitchen Pomegranate Cosmo Mixer, stir well. Top with club soda and garnish with a lime wedge and fresh cranberries.


            Recipe: Hot Pepper Raspberry Spirals

            Hot Pepper Raspberry Spirals

            An easy & DELICIOUS holiday appetizer that will really WOW your guests! A true crowd pleaser! Best enjoyed with a Maple Bacon Old Fashioned!  😉


            • 12 puff pastry squares (or 2 sheets), thawed according to package directions
            • 4 ounces cream cheese, softened
            • 1 cup Stock Market Hot Pepper Raspberry Preserves
            • 2 Tablespoons fresh thyme + additional for garnish
            • 1 egg, whisked with a dash of water


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

            If using puff pastry sheets, carefully unfold them onto a flat surface to ensure there are no tears.  Cut into 6 squares.

            Gently spread 1 Tbsp of cream cheese evenly onto each square, leaving 1/2 inch around each square uncovered.  Spread the Hot Pepper Raspberry Preserves over the cream cheese.  Sprinkle each square with 1 tsp of fresh thyme.

            Brush the top 1/2 inch that was left uncovered with the egg.  Beginning at the bottom, roll the puff pastry squares 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 each square into 1/2” slices (you should get about 3 slices per square).

            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.


            Recipe: Cranberry Pecan Goat Cheese Truffles

            Cranberry Pecan Goat Cheese Truffles

            I made this festive & STUNNING favorite for a Wine Down Wednesday a couple months ago where I paired it with a beautiful Italian Pinot Noir. It was an absolute hit! It tastes like Christmas and is PERFECT for the holiday party appetizer!


            • 10oz goat cheese

            • 6oz cream cheese

            • 2 tsp cinnamon

            • 3 Tbsp Bumbleberry Farms honey, plus extra for garnish

            • 1 1/2 cups pecans, chopped & divided

            • 1 cup diced dried cranberries

            • 1/2 cup fresh parsley, minced


            In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup chopped pecans, folding to combine. Scrape to bottom of bowl to form a ball of sorts inside the bowl, wrap with cling wrap and refrigerate for about 3 hours (or overnight) to allow to slightly harden again (this will allow making the balls easier).

            Line your countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.

            Using a large cookie scoop, scoop out one round of cheese filling and toss in the cranberry/pecan mixture. Continue until all truffles have been rolled in coating. Refrigerate cheeseballs until ready to serve.

            When ready to serve, drizzle truffles with additional honey. Serve with pretzel sticks or pita crackers!


            Recipe: Hot Pepper Turkey Pinwheels

            Hot Pepper Turkey Pinwheels

            Another FABULOUS recipe from our very own Karly! A festive pinwheel to serve at Friendsgiving with all that leftover Turkey! The perfect Thanksgiving bite!


            • 1/2 cup Stock Market Hot Pepper Berry Bacon Jam
            • 8oz Cream Cheese, softened
            • 4 Large Spinach Herb Tortilla Wraps
            • 1/2 cup Honey Roasted Pecans, chopped
            • 2 cups Baby Spinach
            • 8oz Deli Turkey Meat, chopped (or if using leftover Turkey, shredded)


              Combine Stock Market Hot Pepper Berry Bacon Jam and cream cheese in a small bowl. Spread a thin layer on one side of each tortilla. Sprinkle chopped pecans over cream cheese spread, followed by spinach leaves and shredded turkey. Repeat for each tortilla. Tightly roll up each tortilla and wrap each roll with plastic wrap. Refrigerate at least 1 hour or overnight.

              Remove prepared tortillas from plastic wrap and cut each roll into equal size pieces. Serve with additional Stock Market Hot Pepper Berry Bacon Jam.


              Recipe: Stubborn Sisters Cranberry Mimosa

              Stubborn Sisters Cranberry Mimosa

              A mix of our TWO FAVORITE THINGS – our Stubborn Sisters Mimosa Seltzer and St. James Cranberry Wine! A fun, fall twist on a breakfast cocktail – but also enjoyed at any time of the day!


              • 2oz St. James Cranberry Wine 
              • Stubborn Sisters Mimosa Seltzer
              • Lemon wedge, for garnish
              • 2 tsp white granulated sugar
              • 1/2 tsp cinnamon
              • Cinnamon stick, for garnish
              • Fresh cranberries, for garnish
              • Orange slice, for garnish


              In a small dish, combine granulated sugar and ground cinnamon; spread out on a small plate. Rub a lemon wedge around the rim of a champagne glass and dip in the cinnamon sugar mixture. Set prepared glass aside.

              Pour St. James Cranberry Wine into the prepared glass. Top with Stubborn Sisters Mimosa Seltzer. Garnish with a cinnamon stick, orange slice and fresh cranberries.
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