Category: Recipes

Fill a glass with ice. Add Sugarlands Lemonade Moonshine, Twig’s Blue Raspberry Soda and a splash of grenadine, stir. Garnish with fresh blueberries and a lemon wedge.

Enjoy!

In a blender, combine Sugarlands Root Beer Moonshine, ice cream, Twig’s Butterscotch Root Beer and ice; blend thoroughly.

Pour into mug and top with Reddi-whip, sprinkles and Tillen Farms Bada Bing Cherry.

Enjoy!

In a medium sauce pan, sauté minced garlic and red onion in Chiquitita Extra Virgin Olive Oil. Once fragrant, add Sonoma Gourmet Cherry Tomato with Basil Sauce, simmer for 15 minutes.

On a baking pan lined with parchment paper, spread out the mushrooms, broccoli, asparagus and cherry tomatoes. Drizzle with Tuscan Herb Extra Virgin Olive Oil and PS Seasoning Citrus Smash Lemon Pepper Seasoning, red pepper flakes, freshly ground black pepper, Himalayan Sea Salt and granulated garlic to taste. Roast at 400°F for 12 minutes. Remove from oven and set aside. Cook pasta according to package instructions, set aside. In a separate small pan, fry the chicken sausage, slice and set aside.

To plate, place pasta first followed by roasted vegetables, prepared sauce and sliced chicken sausage. Serve with a drizzle of Neapolitan Herb Balsamic Vinegar and freshly grated parmesan.

Enjoy!

To make the dressing, whisk together Sicilian Lemon Balsamic, Dill Extra Virgin Olive Oil, Stonewall Kitchen Spicy Honey Mustard and Salt and Pepper in a medium bowl, set aside.

In a large bowl, toss together radishes, peas, chicken breasts, asparagus spears, walnuts and fresh mint and fresh dill. Dress as desired.

Enjoy!

Spread the Stonewall Kitchen Lemon & Avocado Oil Aioli on the wrap.

Sprinkle the spinach, kale, strawberries, feta, sunflower seeds, almonds, walnuts and dried cranberries over the top. Drizzle with Cranberry Pear Balsamic Vinegar.

Fold the sides in, roll and slice in half.

Enjoy!

Rinse the ham, pat dry and place in slow cooker.

In a separate bowl,  combine Maple Dark Balsamic Vinegar, Butter Extra Virgin Olive Oil, Stonewall Kitchen Maine Maple Champagne Mustard, brown sugar – brush all over the ham in slow cooker. Season with Himalayan Sea Salt and freshly ground black pepper. Pour the orange juice and pineapple juice (from the can) around the ham. Place the pineapple slices on top of the ham.

Cook on low for 6-8 hours.

Enjoy!

Place the chicken breasts in a ziplock bag with Tuscan Herb Olive Oil and Urban Accents Athenian Herb Dry Glaze. Allow to marinate for 30 minutes. Begin to preheat your grill.

Once the chicken is ready, grill until cooked (internal temperature should be 165 or higher).

In a small bowl, mix can of corn with Urban Accents Chipotle Parmesan Corn on the Cob Seasoning Blend, set aside.

Assemble salad in bowl. Top with tomatoes, onion, black olives, black beans and prepared corn.  Add grilled chicken and top with Mexican cheese and Stonewall Kitchen Creamy Avocado Cilantro Dressing. Top with tortilla chips if desired.

Enjoy!

Mix honey, soy sauce, Serrano Honey Balsamic, ginger, garlic, Toasted Sesame Oil, red chili flakes and cilantro in a small bowl, set aside.

Place the peeled and deveined shrimp into a bowl (or shallow plate) and add 1/3 of the sauce. Toss to coat and allow shrimp to marinade for 20-30 minutes.

Heat a medium skillet on medium-high heat. Add Garlic Extra Virgin Olive Oil, butter, and prepared shrimp (discarding any marinade). Cook until the shrimp turns pink (about 2 minutes each side).

Add the reserved sauce to the shrimp and bring to a simmer. Toss the shrimp with the sauce to coat; serve immediately with white rice or pasta. Garnish the honey garlic shrimp with green onions and sesame seeds.

Enjoy!

Rim a low ball glass with chocolate syrup, drizzle a little into the glass as well. In a shaker with ice, add 2 dashes Angostura Bitters, Sweet Timber Maple Syrup, Chankaska Farms Maple Bourbon Pecan Kreme and Douglas & Todd Bourbon, shake well. Strain into prepared low ball glass with ice.

Enjoy!

Preheat oven to 350 degrees. Mix Eggs, Chiquitita Olive Oil, water and 1/4 cup Kohler Dark Chocolate brandy together in a medium bowl. Add cake mix, mix well. Scoop into greased cupcake pan and bake for 19 to 23 minutes.

In a separate small bowl, mix cherry pie filling and 2 Tbsp Kohler Dark Chocolate Brandy, set aside.

In another medium bowl, beat butter, powdered sugar, vanilla, salt & heavy cream. Split frosting equally into two small bowls. In bowl 1, add 1/8 cup dark chocolate cocoa powder and 1 tsp Kohler Dark Chocolate Brandy. In Bowl 2 add 1 tsp Tillen Farms Rum Bada Bing Cherry juice. In a pastry bag (using the large frosting tip), put the chocolate frosting on one side and the cherry frosting on the other side (in the same bag), set aside.

Once the cupcakes are done baking, remove from oven and let cool. Once cooled, core out the center of each cupcake and fill with the cherry pie filling mixture (about 3 tsp of filling per cupcake). Pipe the frosting on each cupcake. Top each cupcake with a Tillen Farms Bada Bing Cherry and dust with cocoa powder.

Enjoy!