Category: Recipes

Preheat oven to 350°F.

To make vanilla wafer crumbs; place cookies in a food processor and process until fine crumbs are formed. Combine wafer crumbs, melted butter and granulated sugar and mix thoroughly. Press crumb mixture in the bottom of a 9-inch spring form pan. Bake crust in a 350°F oven for 8 minutes.

Place egg yolks in a mixer (or use a hand mixer) and beat on medium speed for 5 minutes. In a small bowl, combine the sugar and flour. Add to the egg yolk mixture and beat until combined.

In a small saucepan heat the butter and jam until melted and smooth.

Add the cream cheese, salt and half of the jam mixture to the egg yolks. Save the remaining half of the jam mixture in a small microwave safe bowl.  Beat until uniformly blended.

In a separate bowl, whip egg whites until stiff peaks form. Fold into cream cheese mixture.

Pour cheesecake mixture over prepared crust. Place pan in center of the 350°F oven. Bake for 30 minutes. Reduce heat to 225°F and bake an additional 35-40 minutes or until center of cheesecake barely jiggles when the pan is tapped. Cool completely.

Once cheesecake is completely cooled, reheat the remaining jam/butter mixture and spread evenly across the top of the cake. Cheesecake can be prepared a day ahead and kept covered and chilled in the refrigerator.

Set your air fryer to 350 degrees.

Make 2 burger patties out of the ground beef. Season with PS Seasonings The Backyard seasoning blend, set aside.

Soak the sliced onion in the buttermilk for 5-10 minutes. Combine flour, salt and pepper, set aside.

Cut the hot link into 4 pieces by cutting it down lengthwise first, and then across the middle. Grill the burgers and hot link to desired temperature.
Heat the pork in the microwave or in a sauté pan with a little bit of PS Seasoning Jackpot Carolina Gold sauce.

Toast the burger buns on the grill, set aside.

Shake the sliced onion dry and then toss in the flour. Make sure they are well coated. Sift out the onion and place them in the air fryer for 2-3 minutes (or until golden brown and crispy).

Build the burger from bottom to top in this order: lettuce, tomato, burger patty, pork, hot link, onion strings and then an additional drizzle of Jackpot Carolina Gold sauce.

In a freezable container, mix Danzante Pinot Grigio, water, and the packet of Nectar of the Vine Pomegranate Wine Frappe Mix.

Freeze for 3-5 hours.

Garnish with a grapefruit, blackberries and/or any other fruit of choice.

Combine all ingredients. Mix well and serve chilled.

Preheat your oven to 350 degrees.

In a large bowl whisk together the flour with the baking soda, baking powder and sea salt. Add the fresh blueberries and gently toss to coat. Set aside.

In a separate bowl whisk together the eggs, granulated sugar, lemon olive oil, vanilla and sour cream until smooth. Transfer to the bowl with the flour blueberry mixture.

Gently fold the wet batter into the dry ingredients (make sure you go gently and slowly so you don’t crush the blueberries).

Using your Misto Olive Oil Sprayer, coat the inside of TWO loaf pans.

Transfer the half the batter into each of the greased pans. Bake in the preheated 350 degree oven for about 45-50 minutes (checking at 35 minutes), or until a toothpick inserted in the center comes out almost clean.

Combine all ingredients in a large bowl. Stir well to combine. Spoon into wraps or croissants – garnish with green leaf lettuce (if desired).

Wash potatoes, pat dry and poke holes in each side with a fork.

Lay out 4 pieces of aluminum foil.

Rub each potato with about 1 teaspoon Garlic Extra Virgin Olive Oil and 1/4 teaspoon Hepp’s Himalayan Sea Salt. Wrap in aluminum foil.

Bake for 1 hour.

Remove from oven, unwrap and garnish as desired!