Category: Recipes

• ▢2 15.25oz cans whole kernel corn (or 3 cups)
• 2 jalapenos, seeded and diced
• 1 cup Colby Jack cheese, shredded
• 2/3 cup sour cream
• 8oz cream cheese, cubed
• 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
• 6 slices bacon, cooked and chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup queso fresco
• 1 lime – half juiced + half cut into wedges
• 1/4 cup Jalapeno White Balsamic Vinegar
• 2 tsp Tajin seasoning
• Tortilla chips, for serving

Directions

Place the corn, jalapenos, shredded cheese, sour cream, tajin seasoning, Cilantro & Roasted Onion Extra Virgin Olive Oil, and cream cheese in a slow cooker. Turn on low for 2 hours, stirring occasionally. Add the bacon and stir (saving a little for the top as garnish).

Remove from crockpot and transfer into a serving dish. Sprinkle with cilantro, queso fresco, a squeeze of lime, and a drizzle of Jalapeno White Balsamic Vinegar. Serve with tortilla chips.

Enjoy!

• 1 large Rustic Oven Sourdough Loaf
• 8oz Brie cheese, cut into small cubes
• 1/2 cup whole cranberry sauce (I just use store bought)
• 2 Tbsp Rosemary Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary leaves, chopped
• 1/2 tsp freshly ground Jacobsen’s Pink Himalayan Sea Salt

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper. To prepare the bread, place the sourdough loaf on the baking sheet. Using a serrated knife, carefully cut the bread in a crosshatch pattern, making 1-inch slices (make sure not to cut all the way through to the bottom – this will create pockets for the filling). Inside the created bread pockets, gently stuff each section with Brie cubes and small spoonfuls of cranberry sauce. Drizzle the Rosemary Extra Virgin Olive Oil and Garlic Extra Virgin Olive Oil over the loaf. Season with Jacobsen’s Italian Sea Salt and fresh thyme and rosemary.

Cover the bread with aluminum foil and bake for about 15 minutes so the cheese is melty and gooey. Remove the foil and bake for an additional 6 minutes to make the top crispy and golden. Serve warm.

Enjoy!

• 2 lbs frozen southern-style hash browns
• 7 Tbsp melted butter
• 1/4 cup onions, chopped
• 1 Tbsp Butter Extra Virgin Olive Oil
• 1 tsp salt
• 1 cup Cream of Chicken Soup
• 1 cup sour cream
• 1 1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350F. In a small frying pan, sauté chopped onions in Butter Extra Virgin Olive Oil until translucent; set aside.

In a large mixing bowl, combine all ingredients including the prepared onions; mix well. Spread out in a 6 quart baking dish. Bake for 1 hour or until potatoes are soft.

Enjoy!

• ▢1 cup soft goat cheese
• 1 cup seedless grapes, red or green
• 1/2 cup shelled pistachios, crushed
• Mike’s Hot Honey, for finishing

Directions

Wrap each grape in goat cheese, rolling between your palms to evenly coat the grape. Roll the prepared balls in crushed pistachios. Drizzle with Mike’s Hot Honey!

Enjoy!

• 1 package wonton wraps (you’ll use about 1/2 the package)
• 8oz cream cheese, softened
• 2 Tbsp mayo
• 5oz LUMP white crab meat, drained and rinsed lightly
• 2 Tbsp green onion, finely diced
• Butter Extra Virgin Olive Oil, for brushing.
• Stonewall Kitchen Hot Pepper Jelly, for dipping

Directions

Preheat oven to 350F. In a medium bowl, beat the softened cream cheese, mayo and lump white crab meat until well blended. Fold in the green onion with a spatula. Using a small cookie scoop, place about 1 Tbsp of prepared filling in the center of a wonton. Bring the opposite corners together so it forms a little pouch; repeat until you’ve used up all of the filling. Lightly brush the outside of the wontons with Butter Extra Virgin Olive Oil. Bake for 8-12 minutes or until the tips of the wontons are golden and crispy. Serve warm with Stonewall Kitchen Hot Pepper Jelly for dipping.

Enjoy!

• 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!