Category: Recipes

• 1 8oz block of cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup Old School Brand Apple Butter
• 1 heaping Tbsp Stonewall Kitchen Bourbon Pecan Caramel Sauce
• 1 Tbsp chopped pecan pieces
• 2 large apples, sliced
• 1 package graham crackers, broke into smaller pieces
• 1 Tbsp crushed graham cracker crumbs, for topping

Directions

Using a hand mixer, beat softened cream cheese and powdered sugar until smooth. Add the Old School Brand Apple Butter and Stonewall Kitchen Bourbon Pecan Caramel Sauce, beat well. Fold in pecan pieces and refrigerate for at least one hour so it can firm up.

Before serving, top with crushed graham cracker crumbs. Serve with sliced apples and graham crackers.

Enjoy!

In a cocktail shaker filled with ice, shake the M Toasted Marshmallow Cream Liqueur and Bird Dog Smores Flavored Whiskey, strain into prepared glass. Top with Reddi-wip and then marshmallows. Toast marshmallows with a lighter if desired. Garnish with milk chocolate pieces.

• 2 boneless, skinless chicken breasts, cooked and cubed
• 2 cups grilled corn, shucked, cooked, and cut from the cob (about 3–4 cobs of corn)
• 1/3 cup mayo
• 1/4 cup feta cheese, crumbled
• 2 Tbsp fresh cilantro, chopped (plus a little more for garnish)
• 2 Tbsp lime juice
• 1/2 tsp garlic, minced
• 2 Tbsp PS Seasoning Elote Loco street corn seasoning blend
• 1/4 cup red onion, diced
• 1/4 cup cotija cheese, crumbled (plus a little more for garnish)
• 2 cups Jasmine rice, cooked
• 1/2 cup black beans
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
• 2 Tbsp Jalapeno White Balsamic Vinegar
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste

Directions

In a large bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, PS Seasoning Elote Loco street corn blend, red onions, and cotija cheese in a large bowl.  Stir to combine.

To prepare the bowls, place jasmine rice in the bottom of a dish. Top with the elote street corn mixture, black beans, cherry tomatoes, avocado, and a lime wedge. Garnish with additional chopped cilantro and cotija cheese. Drizzle with Cilantro & Roasted Onion Extra Virgin Olive Oil and Jalapeno White Balsamic Vinegar.

Enjoy!

• 1 large cucumber, unpeeled
• 2 cups plain full-fat Greek yogurt
• 2 large garlic cloves, minced
• 2 Tbsp Dill Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh dill, minced
• 3/4 tsp Jacobsen’s Italian Sea Salt

Directions

Using a food processor, grate the whole cucumber. Use a cheesecloth to squeeze out the extra liquid in the shredded cucumber.

Combine the shredded and drained cucumber, yogurt, garlic, Dill Extra Virgin Olive Oil, lemon juice, and Jacobsen’s Italian Sea Salt together in a large bowl.

Cover and refrigerate overnight (or for at least 2 hours).

Serve chilled with pita bread, vegetables, or our Mediterranean Lamb Meatballs! Store in an airtight container for up to 5 days.

Enjoy!

• 1 lb ground lamb
• 1/2 cup Panko bread crumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp Jacobsen’s Italian Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper
• 1 Tbsp fresh parsley chopped (plus a little more for garnish)
• 1 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil

Directions

Preheat oven to 375F. Line a baking sheet with parchment paper, set aside.

In a large bowl, mix together the ground lamb, bread crumbs, egg, garlic powder, cumin, paprika, freshly chopped parsley, Jacobsen’s Italian Sea Salt, and freshly ground black pepper until combined.

Using a small cookie scoop, portion out 18 equal-sized meatballs (about 1.5 Tbsp each). Using your hands, roll out each scoop into a ball and place them onto the prepared baking sheet. Drizzle with Cilantro & Roasted Onion Extra Virgin Olive Oil. 

Bake for about 18-20 minutes or until browned (internal temperature should be at 160F). Serve warm with our tzatziki sauce!

Enjoy!

• For the baguette:
  • 1 French baguette, cut into 1/2 inch diagonal slices
  • 1-2 Tbsp Tuscan Herb Extra Virgin Olive Oil
• For the cream cheese & yogurt layer:
  • 8oz plain cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp Jacobsen’s Italian Sea Salt, plus more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
• For the sauce layer:
  • 1 cup Stonewall Kitchen Classic Pizza Sauce
• For the cheese layer:
  • 1 cup shredded Italian cheese blend
  • 1/4 cup grated Parmesan
  • 1/4 tsp dried oregano
  • 18-20 pepperoni slices
• For topping:
  • 8 basil leaves, sliced into ribbons
  • Mike’s Hot Honey

Directions

Preheat oven to 400F.

Place sliced baguette on a baking sheet. Drizzle with Tuscan Herb Extra Virgin Olive Oil and bake for 8-10 minutes or until slightly golden around the edges. Remove from oven and set aside.

In a medium bowl, mix together the cream cheese, Greek yogurt, Jacobsen’s Italian Sea Salt, garlic powder and dried oregano until well combined (should be a creamy consistency).

Remove from the oven and drizzle with Mike’s Hot Honey and top with basil ribbons. Use your prepared crostini for dipping!

Enjoy!

• 1 package Frontier Soups Butternut Squash & Lentil Soup Mix
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1 medium yellow onion, chopped
• 4 cups butternut squash, diced
• 8 cups vegetable broth
• 1/2 cup orange juice
• Fresh chives, for garnish

Directions

In a 4-quart pot, sauté chopped onion in Garlic Extra Virgin Olive Oil for 10 minutes. 

Stir in contents of soup mix, butternut squash, and vegetable broth.

Bring to a boil, reduce heat, and simmer covered for 45 minutes.

Stir in orange juice. Garnish with chopped fresh chives.

Enjoy!

Ingredients

• 1 large carrot, cut into 1/2 inch pieces
• 1 medium red onion, cut into 1/2 inch pieces
• 1/2 red bell pepper, cut into 1/2 inch pieces
• 1/2 yellow bell pepper, cut into 1/2 inch pieces
• 1/2 orange bell pepper, cut into 1/2 inch pieces
• 1 zucchini, quartered and cut into 1/2 inch pieces
• 1 large beet root (or 3 small beets), peeled, quartered, and cut into 1/2 inch pieces
• 1/2 butternut squash, peeled and cut into 1/2 inch pieces 
• 8 Brussels sprouts, cut in half
• 8 small yellow potatoes, left whole
• Balsamic Glaze:
  • 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 2 Tbsp Neapolitan Herb Dark Balsamic Vinegar
  • 2 Tbsp Red Wine Vinegar
  • 2 tsp Stock Market Creamy Garlic Mustard
  • 2 tsp fresh thyme, finely chopped
  • 2 Tbsp fresh Italian parsley, finely chopped
  • 5 garlic cloves, minced
  • 1 tsp Jacobsen’s freshly ground black pepper
  • 1 tsp Jacobsen’s Italian Sea Salt
• 1/2 tsp Jacobsen’s freshly ground black pepper, to taste
• 1/2 tsp Jacobsen’s Italian Sea Salt, to taste
• 1/4 cup Italian parsley, for finishing

Directions

Enjoy! 

Ingredients

• 5oz wide wheat noodles (knife cut)
• 2 Tbsp Cayenne Chili Pepper Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 2 green onions, sliced (keep green and white parts separate)
• 3 tsp red chili flakes
• 1 tsp white sesame seeds (untoasted)
• 1/3 tsp red chili powder
• 1/2 tsp chicken bouillon powder
• 2 tsp dark soy sauce
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp brown sugar
• 2 tsp Toasted Sesame Oil

Directions

Enjoy!