Recipes Archives - Page 5 of 24 - Shawano Stock Market

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Category: Recipes

Recipe: Hot Pepper Raspberry Spirals

Posted on by Abigael Wallrich

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!  😉

Ingredients

  • 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

Directions

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.

Enjoy!

Recipe: Cranberry Pecan Goat Cheese Truffles

Posted on by Abigael Wallrich

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!

Ingredients

  • 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

Directions

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!

Enjoy!

Recipe: Hot Pepper Turkey Pinwheels

Posted on by Abigael Wallrich

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!

Ingredients

  • 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)

    Directions

    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.

    Enjoy!

    Recipe: Stubborn Sisters Cranberry Mimosa

    Posted on by Abigael Wallrich

    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!

    Ingredients

    • 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

    Directions

    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.
    Enjoy!

    Recipe: Apple Harvest Cheeseball

    Posted on by Abigael Wallrich

    Apple Harvest Cheeseball

    A festive cheeseball for Halloween or Thanksgiving! Simple, DELICIOUS, and the CUTEST addition to your party snack table!

    Ingredients

    • 2 packages Lambs & Thyme Outrageous Apple Dessert Dip
    • 16oz (2 blocks) cream cheese, room temperature
    • 1 cup powdered sugar
    • 2 Honeycrisp apples, chopped very small
    • 1 1/2 cups pecans, crushed
    • 3 small cinnamon sticks, for garnish

    Directions

    Combine softened cream cheese, Lambs & Thyme Outrageous Apple Dessert Dip packets, and powdered sugar. Fold in chopped apple pieces. Transfer cheese mixture to a sheet of plastic wrap, using the plastic wrap to form cheese mixture into a ball. Place 3-4 thick rubber bands around plastic wrap (as pictured) to shape into a pumpkin. Refrigerate for at least 4 hours (or overnight).
    Right before serving, press crushed pecans into cheese ball. Top pumpkin with 3 small cinnamon sticks for the stem. Serve with Terrapin Ridge Farms Cinnamon Graham pretzels.
    Enjoy!

    Recipe: Butternut Squash Linguini

    Posted on by Abigael Wallrich

    Butternut Squash Linguini

    A DELICIOUS and SIMPLE fall pasta dish that is PERFECT perfect as a side OR add chicken to make it a meal! Featuring our FAVORITE Extra Virgin Olive Oil and Balsamic Vinegar pairing – Butter Olive Oil  and Cranberry-Pear Balsamic!

    Ingredients

    • 1 package Plentiful Pantry Butternut Squash Linguini
    • 10oz frozen butternut squash
    • Himalayan Sea Salt, to taste
    • Freshly ground black pepper, to taste
    • 1/2 cup fresh parsley, chopped
    • 1 cup fresh parmesan, shaved
    • 1/4 cup + 2 Tbsp Butter Extra Virgin Olive Oil, divided
    • 1/4 cup Cranberry-Pear Balsamic Vinegar

    Directions

    Preheat oven to 450F. Toss the frozen butternut squash with 2 Tbsp Butter Extra Virgin Olive Oil. Season with Himalayan Sea  Salt and freshly ground black pepper, toss to coat. Arrange the squash in an even layer on a rimmed baking sheet. Roast for about 18-20 minutes (stirring half way through) or until squash is tender and crispy, set aside.
    Cook pasta according to package directions, set aside. In a large serving dish, toss cooked pasta with roasted butternut squash, Butter Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar. Top with fresh parsley and parmesan cheese.

    Enjoy!

    Recipe: Autumn Harvest Margarita

    Posted on by Abigael Wallrich

    Autumn Harvest Margarita

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

    Ingredients

    • 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

    Directions

    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.
    Enjoy!

    Recipe: Pineapple Jalapeno Jell-o Shots

    Posted on by Abigael Wallrich

    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!

    Ingredients

    • 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

    Directions

    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).
    Enjoy!

    Recipe: Cilantro Lime Jasmine Rice

    Posted on by Abigael Wallrich

    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! 😉

    Ingredients

    • 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

    Directions

    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.
    Enjoy!

    Recipe: Sheet Pan Steak Fajitas

    Posted on by Abigael Wallrich

    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!

    Ingredients

    • 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)

    Directions

    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.
    Enjoy!
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