Kitchen Korner

 

Appetizers & Snacks

Bacon Stuffed Mushrooms

    Ingredients:
  • 1 pkg Wind & Willow Bacon Stuffed Cheeseball & Appetizer Mix
  • 8 oz. Cream Cheese
  • 16 Fresh Mushrooms

    Directions:
    Preheat oven to 400 degrees

    Combine Bacon Stuffed Mushroom Mix and cream cheese. Spoon a tablespoon full into the top of each mushroom cap. Sprinkle with Bread Crumb Topping.

    Place into a lightly greased baking dish and bake for 12 minutes.
    Serve warm.

Bloody Mary

Ingredients


Directions 
1. Mix and pour over ice. 
2. Garnish with a lime wedge, celery stick or green olives. 

BLT in a Bowl

Ingredients:
Directions:

Preheat oven to 400 degrees.

 

In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in Wind & Willow BLT Cheeseball & Appetizer Mix and Herb & Tomato Topping Mix , tomato, bacon, and parsley. Cover and refrigerate. When ready to serve, slice off the top of the bread and hollow out to make a bowl. Cut extra bread into pieces. Place bowl and bread pieces on a baking sheet. Bake until pieces begin to brown. Remove from oven, cool, and fill with BLT Mixture. Serve with extra bread pieces.

Cheesy Roasted Pepper Bruschetta

    Ingredients:
  • Cheesy Roasted Pepper Bruschetta
  • 1/2 cup (125 ml) mayonnaise
  • 1 cup (250 ml) grated mozzerella cheese
  • 2 medium tomatoes, seeded and finely diced
  • 1/4 cup (60 ml) chopped, pitted black olives
  • 1/4 cup (60 ml) grated fresh Parmesan cheese
  • 2 tbsp (30 ml) Gourmet du Village Roasted Pepper Dip Mix
  • 1 French stick (baguette)
  • 1/3 cup (75 g) room temperature butter or margarine
Directions:

Combine first 6 ingredients in a bowl.

 

Cut baguette into 1 inch (2.5 cm) slices. Spread one side of each slice with butter.

 

Place buttered-side up, on an ungreased baking sheet. Top each slice with mayonnaise, cheese mixture.

Bake in 350 F (175 C) oven for approximately 15 minutes or until cheese is melted. Remove from oven. Serve warm.

Makes about 24 appetizers.

Chipotle Cheddar Nachos

Ingredients:
  • 1 Wind & Willow Chipotle Cheddar Dip Mix
  • 1/2 lb. ground beef or turkey
  • 15 oz. can kidney beans, drained and rinsed
  • 1/2 cup beef broth
  • 2/3 cup sour cream
  • 1 1/2 cups grated cheddar cheese (divided)
  • 1 bag tortilla chips
Directions:

Brown ground meat and drain well. Stir in Wind & Willow Chipotle Cheddar Dip Mix , drained beans, and beef broth. Bring to a simmer. Stir in sour cream until well blended. Add 1 cup of cheese stirring continually until cheese is melted.

 

Serve over tortilla chips. Top with remaining cheese. Garnish with diced tomatoes, onion or avocado.

 

Serves 4-6.

Corn on the Cob

Ingredients:
  • 1 ear corn per person, shucked and rinsed
  • Van Roehling Sweet Piggy Pork Rub
  • Butter
Directions:

Place corn on sheet of foil, sprinkle with Sweet Piggy Pork Rub, drizzle with butter.

 

Fold foil around corn and seal. Cook on hot grill for 30-45 min. Turn often.

Farmers Market Chicken Salad


      Ingredients:
    • 1 pkg Farmers Market Cheeseball Mix
    • 1 cup mayo
    • 2 celery stalks - sliced or diced
    • 1/2 cup chopped walnuts
    • 30 red or green grapes
    • 1 roasted chicken (shredded or cubed)
     Directions:

    Combine Wind & Willow Cheesball Mix (topping used later) with 1 cup mayo and set aside. Place shredded or cubed chicken in a mixing bowl. Fold in mayo mixture, celery, walnuts, grapes, and 1/2 of the topping. Sprinkle remaining topping over chicken salad to garnish. Refrigerate until ready to serve. Serve on croissants or bread of your choice.

  • For a healthier version. Substitute the mayo with Greek yogurt!
  • Serve on small toast points or dinner rolls for a quick appetizer.
  •  

    Flank Steak Pinwheels

      Ingredients:
    • Van Roehling Sizzlin' Oak Steak Seasoning and Rub™
    • flank steak (~ 1 1/2 - 2 pounds)
    • boursin cheese spread (recipe to follow)
    • fresh baby spinach, stems removed, rough chopped
    • oil for grilling

    Directions:
    Make some shallow cuts in the flank steak, and then pound out until you get a nice, thin steak to work with. Sprinkle both sides of flank steak with Van Roehling Sizzlin' Oak Steak Seasoning and Rub™. Now spread one side with about 8 oz boursin cheese (more or less according to your taste). Then sprinkle on the baby spinach. Roll the steak up tightly. You can refrigerate at this point if you would like. When you are ready to cut them into pinwheels, place skewers in the meat about every 1" - 1 1/2" apart. Cut between the skewers so each piece will be the same thickness. You want them to have the same cooking time. Oil your grill to prevent sticking. Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.

    Boursin Cheese Recipe (this makes about 3 cups so you may want to divide in ½) 
    2 tablespoons Van Roehling OMGarlic seasoning™ 
    8 ounces butter, at room temperature 
    16 ounces cream cheese, at room temperature 
    3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated) 
    1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled 
    2 tablespoons minced fresh parsley 
    Add all ingredients to a blender or food processor and process until smooth and well combined. Spoon mixture into a small serving bowl and chill overnight. Serve at room temperature.

    Game Day Cheeseball


    Use your favorite flavor of Wind & Willow Cheeseball & Appetizer Mix

    • Following the directions on the package

    • Form the cheeseball into the shape of a football

    • Sprinkle with the topping

    • Lay thin slices of cheese for the laces

    Serve with your favorite vegetables or crackers.

    Enjoy the Game!

    Gingerbread Coffee

    Ingredients:

    • 3 tablespoons Neighbors coffee beans, coarse ground
    • 1 teaspoon JR Watkins ground cinnamon
    • 1⁄4 teaspoon JR Watkins ground nutmeg
    • 1⁄8 teaspoon JR Watkins ground allspice
    • 1⁄2 teaspoon JR Watkins ground ginger
    • 1 tablespoon molasses
    • 1 tablespoon molasses
    • boiling water


    Directions:

    1) Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon.
    2) Put lid on pot and brew 4 minutes.
    3) Press plunger and pour coffee into large cup.
    4) Add hot milk to taste.
    5) To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into cup.

    Honey Mustard Wings

    Ingredients:
    • 3 lbs. chicken wings (split at the joints, tips removed)
    • Salt & pepper, to taste
    • 1 tbsp. butter, melted
    • 1/3 cup Fredericksburg Farms Texas Sweet Jalapeño Mustard or Fredericksburg Farms German Stone Ground Mustard
    • 1/4 cup Rudy's Honey
    • Paprika, to taste
    Directions:

    Spread chicken wings on 2 oiled, rimmed baking sheets. Season the wings with salt and pepper. Roast at 425 degrees until very crisp, about 45 minutes. Whisk melted butter with Fredericksburg Farms Texas Sweet Jalapeño Mustard or Fredericksburg Farms German Stone Ground Mustard and Rudy's Honey ; toss with the wings. Sprinkle with paprika.

    Pumpkin Pie Whipped Dip

     Ingredients:

      Wind & Willow Pumpkin Pie Cheeseball & Dessert Mix

      •8 oz Cream Cheese

    •8 oz Whipped Topping

    Directions:

     Combine Mix with cream cheese.  

     Fold in whipped topping and sprinkle with topping packet.

     Serve with graham crackers, cookies or fresh fruit. 

    Smoked Sausage in Bourbon Chipotle Sauce with Sweet Hot Jalapeños

    Ingredients:
    • 1-1/2 pounds of your favorite smoked sausage, sliced into 1/2" rounds
    • 1-1/2 cups Fredericksburg Farms Raspberry Peach Chipotle Glaze
    • 1/2 cup minced Fredericksburg Farms Sweet & Hot Jalapeños
    • 3/4 cup Jack Daniels Whiskey
    Directions:

    Preheat oven to 350 degrees. Arrange the sausage slices on a baking tray in a single layer. Bake in preheated oven until browned. Remove from oven and place sausages on a double thickness of paper towels; set aside to drain. Combine all remaining ingredients in a heavy-bottomed saucepan over medium heat. Cook until slightly thickened and hot, about 10 minutes, stirring often. Add the drained sausage, stirring to blend well; cook just until heated through. Transfer the mixture to a crock pot set on LOW to serve. Arrange toothpicks in a holder for eating the sausage.

    Sweet Hots 'n Cream Cheese

    Ingredients:
    • 1 (8-ounce) pkg. cream cheese
    • 1 jar Fredericksburg Farms Sweet & Hot Jalapeños
    • Stone Wheat crackers
    Directions:

    Place the block of cream cheese on a small serving platter with a small lip.

    Pour the Fredericksburg Farms Sweet & Hot Jalapeños over the cheese. Garnish as desired.

    Place the crackers in a napkin-lined basket adjacent to the platter.

    Tuna Bruschetta

    Ingredients:
    • 1 slice Italian crusty bread
    • 50 ml (1/4 cup) white tuna (preferably preserved in olive oil)
    • 15 ml (1 tbsp) mayonnaise
    • 10 ml (2 tsp) Gourmet du Village Onion Chive Dip Mix
    • 15 ml (1 tbsp) extra virgin olive oil
    Directions:

    In a small bowl, combine the tuna, mayonnaise and Gourmet du Village Onion Chive Dip Mix. Allow to mellow for about 1/2 hour in the refrigerator..

     

    Toast the bread on both sides under the oven broiler or on the barbeque. Lightly brush the toast with the olive oil. Then top it with the tuna mix. Serve immediately.

     

    Serves 1.

    Desserts

    Apple Cheddar Crisp with Orange Marmalade Topping

    Ingredients

    Filling:


    Topping:

    • 1/2 cup flour
    • 1 cup quick oats
    • 1 cup brown sugar 
    • 1 teaspoon cinnamon
    • 1 1/2 cups Sharp Cheddar cheese, shredded 1/2 cup cold butter

    Directions

    1. Preheat oven to 350°F. Grease a 13x9-inch baking pan.
    2. Place all filling ingredients in a bowl and mix together. Transfer to prepared pan.
    3. Prepare topping by placing all dry ingredients in a bowl, including shredded cheese.
    4. Add butter, cutting it in with a pastry blender or two knives. When well blended and crumbly, sprinkle topping on the apples and bake in a 350°F oven for 45minutes or until the top is golden brown and the filling is bubbly.
    5. Serve warm, topped with ice cream or sweetened whipped cream.

    Apple Crisp

    Ingredients:
    •  Plentiful Pantry Apple Crisp
    •  2 cups water
    •  1/2 Cup of Butter  

    Directions:

    1) Preheat oven to 350
    2) Melt 3 Tbsp. Butter in a saucepan over medium-high heat. Add 2 cups water. Add filling mix and stir until dissolved. Bring to a boil and add apples. Reduce heat and simmer 15 minutes stirring occasionally. Pour into 8” x 8 or 9” pie plate.

    3) Cut 5 Tbsp. Cold butter into Topping Mix until crumbly. Sprinkle evenly over Apple mixture.

    4) Bake at 350 for 25-30 minutes
    5) Cool slightly; serve with ice cream or whipped cream and Enjoy!

    This warm Apple Crisp will make your house smell wonderful as the buttery, oatmeal topping is baking over the tart apples. Our Apple Crisp tastes just like homemade and comes with crisp topping, apple filling, and even dehydrated apples. Just add butter and water then top it off with whipped cream or ice cream. You’re ready for an all-American dessert!

    Cherry Cherry Cheesecake

      Directions:

      Combine Wind & Willow White Chocolate Cherry Cheeseball Mix with cream cheese and butter. Fold in 8 oz. of the whipped topping. Spread cream cheese mixture into pie shell. Stir extract (if using) into the pie filling. Spread over the cream cheese mixture. Spread remaining whipped topping over cherry pie filling. Top with Almond Crunch Topping.

       

      Refrigerate until ready to serve.

      Makes 8 servings

      Fig & Walnut Butter Apple Pie

      Ingredients:


      • 12 medium to large firm apples, cored, peeled and cut into 1/4-inch thick slices

      • 1 jar Stonewall Kitchen Fig & Walnut Butter

      • 1 1/2 teaspoons fresh orange zest

      • 3 Tablespoons orange juice

      • 1 Tablespoon lemon juice

      • 1/4 cup sugar

      • 3 Tablespoons flour

      • 1 egg

      • Pinch of salt

      • 1 double pie crust


      Directions 


      1. In a bowl, combine apple slices with lemon juice, orange juice and orange zest.
      2. In a separate bowl combine sugar and flour.
      3. Roll one piecrust into a 13-inch circle.
      4. Line the bottom of a 9-inch pie plate with the dough, trimming to a 1/2-inch overhang.
      5. Beat egg and salt together. Brush the bottom and sides of the pie crust with egg wash.
      6. Toss apple mixture with sugar mixture. Add the Fig & Walnut Butter and stir well.
      7. Place filling in piecrust, spreading apples evenly.
      8. Roll the second crust into a 13-inch circle and place on top of the apples.
      9. Tuck the top edge of dough under the bottom edge of dough and press together to form a seal.
      10. Pierce the top of the pie several times to vent.
      11. Brush top with egg wash and sprinkle with sugar.
      12. Bake at 400 degrees F for 45-50 minutes or until brown and bubbly.

      Fresh Fruit Parfait

      Ingredients

      • 1 pkg Wind & Willow Sweet Cheeseball Dessert Mix
      • 8 oz cream cheese
      • 3 cups shortbread cookies, crushed
      • 3 cups fresh fruit, sliced
      • 8 oz whipped topping
      • 4 mason jars

      Directions

      Combine Cheeseball Mix with cream cheese until well combined. Spoon 4 Tbsp. of cookie crumbs into each of the mason jars; top with 4 Tbsp. of cream cheese mixture. Cover with layers of fruit, cookie crumbs, and cream cheese mixture. Top with whipped cream and sprinkle with Topping packet and a few berries for garnish.


      Tips:
      - Use 8 smaller jars to double your parfaits!
      - Substitute the crushed cookies with cubed angel food cake

      Holiday Dessert Pizza


        Ingredients:

      • Wind & Willow Sweet Cheeseball & Dessert Mix
      • 8 oz. Cream Cheese
      • 4 Tbs butter
      • 1 pkg refrigerated cookie dough

        Directions:
        Heat oven to 350°F. Press dough evenly in bottom of a greased 12" round pan to form crust. Bake 16 to 20 minutes or until golden brown. Set aside and let cool. Meanwhile combine Cheeseball Mix with cream cheese and butter until smooth. Spread mixture on crust and sprinkle with Topping packet. Top with nuts, seeds and candies! Refrigerate until ready to serve!


      Note: Shown above with White Chocolate Amaretto Cheesecake Mix, cranberries, chocolate & crushed peppermints.

      Lady Bird Johnson's Lemon Bundt Cake

      Ingredients

      1 cup of butter

      1/2 teaspoon salt

      1 2/3 cups of sugar

      1 cup milk

      10 egg yolks, lightly beaten

      1 teaspoon vanilla

      3 1/4 cups of flour

      1 teaspoon grated lemon peel

      4 teaspoons baking powder

      1 1/2 tablespoons lemon juice    


      Prep & Instructions:                    
         Prep Time: 0:40  Bake Time: 0:60  Yields: 8-10

      Heat oven to 325 degrees F. Grease and flour Bundt pan.  In large bowl, cream butter and sugar until light and fluffy.  Add beaten egg yolks until incorporated.  Sift together flour, baking powder and salt.  Re-sift 3 times.  Add to butter mixture, alternating with milk.  Mix until incorporated. Add vanilla, lemon peel and lemon juice.  Beat 2 minutes.  Bake for one hour, or until cake tester comes out clean.  Cool cake in pan 10 minutes.  Invert onto serving platter to complete cooling.  Sprinkle with confectioner's sugar, if desired.  


      Lemon Cream Filled Strawberries


        Ingredients:
      • 30-36 strawberries
      • 1/2 cup heavy or whipping cream
      • 2 Tablespoons confectioner's sugar
      • 2 ounces Mascarpone cheese or cream cheese, room temperature
      • 2 Tablespoons Stonewall Kitchen Lemon Curd
      • 30-36 blueberries
      • 30-36 small mint leaves
      Directions:

      1. Core strawberries by cutting around the stem; do not cut through the bottom of the strawberry. Slice a small piece of the tip of the strawberry off so it will stand without tipping over.

       

      2. Whip cream in a chilled bowl with the whisk attachment of a stand or hand mixer until soft peaks form. Whisk in sugar. Remove to medium-size bowl and set aside.

       

      3. Whisk together the Mascarpone or cream cheese and lemon curd. Fold whipped cream into cheese mixture until uniformly mixed. Chill until ready to use.

      4. Pipe or spoon lemon cream mixture into each strawberry. Top with a blueberry and garnish with a mint leaf. Chill or serve immediately (can be made several hours ahead).

      Lemon Trifle

      Ingredients:

      • 1 pound cake or angel food cake, cut into 1-inch cubes
      • 8 ounces mascarpone cheese, softened
      • 3 cups heavy cream
      • 1/2 teaspoon pure vanilla extract
      • 1/4 cup granulated sugar
      • 1 jar Stonewall Kitchen Lemon Curd
      • 1 teaspoon fresh grated lemon peel
      • 3 cups fresh berries (such as sliced strawberries,

         raspberries, and blueberries)

      Directions:

      1. In a mixer, fitted with a whisk attachment, whisk the mascarpone cheese. Slowly add the heavy cream and whisk on high making sure the cream is incorporated into the cheese. Scrape down sides of bowl periodically. Whisk until mixture is thick and forms soft peaks.
      2. Add the vanilla and sugar, mix. Gently fold in the jar of Lemon Curd and lemon peel.
      3. In a trifle bowl, measuring approximately 8 1/2-inches high and 5-inches wide, layer 1/2 of the cake cubes, 1/3 of the lemon cream mixture, and 1/3 of the berries. Repeat these layers and end with the last 1/3 of the lemon cream topped with the last of the berries.

      Marbleized Black Raspberry and Vanilla Ice Cream

      Ingredients:
      Directions:
      1. Soften ice cream by placing it in the refrigerator for 1 hour. Check making sure not to thaw completely.
      2. Mix 1/2 of the ice cream with the Black Raspberry Jam.
      3. Completely line a 4x8-inch loaf pan with plastic wrap.
      4. Spread the remaining vanilla ice cream in the bottom of the pan. Spread the Black Raspberry flavored ice cream over the vanilla and swirl the two together resulting in a marbling effect. Cover and refreeze 6 hours or overnight. Serve sliced and topped with fresh berries.

      Mini Dessert Tarts

      Ingredients:
      • 1 pkg Wind & Willow Savannah Sunrise Cheeseball & Dessert Mix
      • 8 oz. softened cream cheese
      • 4 Tbs. softened butter
      • 4 mini dessert crusts
      Directions:

      Prepare Cheeseball Mix as directed. Fill mini crusts with mixture. Sprinkle top with Topping Mix.  Add your favorite fruit.

      Wonderful!

      Refrigerate until serving.

      Lowfat Alternative: Simply omit butter and use no-fat cream cheese.

      Pumpkin Butter Cupcakes

      Cupcake Ingredients:

      • 2 1/4 cup/560 mL all-purpose flour
      • 1 tbsp/15 mL baking powder
      • 1/2 tsp/2.5 mL baking soda
      • 1/2 tsp/2.5 mL salt
      • 1/2 tsp/2.5 mL Watkins Purest Ground Cinnamon
      • 1/2 tsp/2.5 mL Watkins Ground Ginger
      • 1/2 tsp/2.5 mL Watkins Ground Nutmeg
      • 1/2 cup/125 mL butter, softened
      • 1 1/3 cups/325 mL sugar
      • 2 eggs
      • 1 cup/250 mL canned pumpkin
      • 3/4 cup/180 mL milk
      • 3/4 cup/180 mL chopped walnuts

      Frosting Ingredients:

      • 1/4 cup/60 mL butter
      • 6 tbsp/90 mL brown sugar
      • 6 tbsp/90 mL half-and-half
      • 2 cups/500 mL powdered sugar
      • 1 tsp/5 mL Watkins Original Double-Strength Vanilla


      Directions

      Cupcakes: In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes.

      Frosting: In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

      Makes 16 cupcakes.

      Pumpkin Ooey Gooey Bars

      Directions:

      Preheat oven to 350 degrees

       

      For the crust combine cake mix, melted butter and 1 egg. Press into a 9x13 pan. For the topping combine Cheeseball Mix (topping used later), cream cheese, 2 eggs and powdered sugar; mix until smooth. Pour mixture into pan on top of crust and sprinkle with topping.

       

      Bake for 40 minutes.

      Let cool before serving.

      Sweet Surprise Donut Holes

      Ingredients:
      Directions:

      Combine Cheeseball Mix with cream cheese and butter until smooth. Cut an X' in the top of donut hole and pipe in cream cheese mixture. Garnish with topping and serve!
      Optional: Try it with your favorite W&W flavor! - See more at: www.windandwillow.com

      Valentine's Day Chocolate Covered Cherry Bundt Cake

      Prep: 20 Minutes  -  Cook: 35 Minutes  -  10 Servings

      Ingredients:


      • 1 Baker's Joy Spray

      • 2 Softened Sticks Unsalted Butter

      • 1 1/ 4 cups Sugar

      • 4 Room Temperature Eggs

      • 1/ 2 teaspoon Vanilla Extract

      • 1/ 2 teaspoon Almond Extract

      • 1 1/ 2 teaspoons Cherry Extract

      • 1/ 4 teaspoon Red Gel Food Coloring

      • 2 cups Cake Flour

      • 3 tablespoons Divided Cake Flour

      • 2 1/ 2 teaspoons Baking Powder

      • 1/ 2 teaspoon Salt

      • 3/ 4 cup Milk

      • 16 ounces Drained Maraschino Cherries

      • 3 ounces Chocolate Candy Coating

      • Optional: 1 cup Powder Sugar

       

      Instructions:

      Preheat oven to 350 degrees.  Prepare Elegant Heart Bundt pan with Baker’s Joy spray and set aside.  Drain juice from cherries (save juice in refrigerator if making optional glaze), chop cherries coarsely and place on paper towels to drain, set aside.  In medium bowl whisk together 2 cups of cake flour, baking powder and salt. Set aside.  In large bowl, cream butter and sugar with mixer at medium speed until light and fluffy.  Add eggs one at a time and continue beating for two minutes.  Mix in vanilla extract, almond extract, cherry extract and red food coloring.  Slowly beat in half of flour mixture then milk and then remaining flour mixture until smooth.  Sprinkle cherries with 3 tablespoons cake flour and roll them until coated.  Gently fold cherries into batter.  Pour batter into prepared pan and tap on counter to remove air bubbles.

      Baking instructions:

      Place in preheated oven for 25-35 minutes or until toothpick inserted in cake comes out clean.  Cool in pan for 10 minutes, turn cake out onto cake plate and cool completely.

      Melt chocolate candy coating in microwave for 20-second intervals until melted.  Stir until smooth and drizzle over cake.

      Serving recommendations:  To create a cherry cordial effect, stir 1 cup of powdered sugar and 1-2 Tbsp of reserved cherry juice until smooth.  Drizzle over cake or onto individual servings.

      White Chocolate Peppermint Trifles

      Ingredients:

       

      Directions:

      Combine Cheeseball Mix and topping packet with cream cheese and whipped topping. Stir until well combined. Use half of the brownies and divide among your 6 glasses. Top the layer of brownies with about 2 1⁄2 Tbsp of cream cheese mixture. Sprinkle with 1 1⁄2 tsp of topping. Repeat layers. Top with additional peppermint candies or chocolate shavings. Makes about 6 servings.

      Optional: Make 12 or more mini-desserts by using shot glasses or other small glass containers!


      White Chocolate Raspberry Cheesecake

      Busy Valentine's Day ahead? Need a yummy and easy treat for your loved ones? Well that’s where our “no-bake” White Chocolate Raspberry Cheesecake comes to the rescue!

      Add one 8 oz. package of cream cheese, 5 Tbsp. butter and 1 cup hot water and you can make a delicious dessert for the whole family without ever turning the oven on. The light and refreshing raspberry flavor is accented by the chocolate cookie crust that will keep your whole family coming back for more. Just use your heart shaped cookie cutter to add that special touch to sending the message of love. 


      Wind & Willow Pumpkin Muffins

      Directions:

      Preheat oven following quick bread package instructions.

       

      Mix as directed any quick bread or muffin mix (white, wheat, oatmeal, cranberry, etc). Stir in Pumpkin Pie Cheeseball Mix. Pour batter into loaf pan or muffin tin as directed. Sprinkle top with Graham Topping Mix. Bake as directed.

      Tip: For large muffins only fill six muffin cups with batter instead of twelve.

      Main Dishes

      Award Winning Jalapeño Kiwi Glazed Ribs

      INGREDIENTS
      One Rack of Ribs – Pork ribs rule in this recipe, you can use Baby Back ribs or St. Louis style ribs as well.

      RUB
      For best results; use Texas Gourmet Sweet Chipotle Season all rub or the rub you enjoy 

      BASTE

      • 1 Jar TXG Jalapeno Kiwi Jelly
      • 4 oz. Orange Juice
      • 1 T. Olive Oil
      • 1 T. Soy sauce
      • 2 Cloves Fresh Garlic Minced


      Mix above Basta ingredients together in a small sauce pan at medium heat for 5-6 minutes. Remove from heat.


      PREPARATION
      Generously spread rub on both sides of ribs – cover and place in refrigerator.     
                                                                             
      Allow ribs to set 2-3 hours before cooking.

      Place ribs on smoker or grill with indirect heating, approximately 2 ½ hours at 250 – 275 degrees. Turn the ribs every 30 minutes.

      I recommend 2 pounds charcoal, then if smoking I use 2/3 Post or Red Oak and 1/3 hickory seasoned (dry) smoking wood. Rinse wood with water to remove any dirt or dust before cooking.

      After the first 2 ½ hours baste the ribs liberally with the basting sauce. Wrap them in heavy duty foil, but leave a small opening at the top center.

      Allow to keep cooking at 250 – 275 degrees for another hour.

      Remove from the heat and the foil, and then return the ribs to the heat for 20 minutes to finish them off. Remove from heat, allow the ribs to rest, and cover with foil tent for 15 to 20 minutes before slicing.

      Bon Appétit!

      Balsamic & Roasted Onion Turkey Burgers

      Turkey burgers will be juicy and flavorful with this savory and sweet blend of balsamic, brown sugar and roasted onions.


      Ingredients:

      • 1.5 lb ground turkey
      • 1/2 onion, chopped
      • 3 tbsp. Urban Accents Balsamic & Roasted Onion Veggie Roaster

      Instructions:

      1. In a large bowl, mix turkey, onion & seasoning. Form into 4 patties. Cook or grill 5 minutes per side, until internal temperature is 165°F.
      2. Optional - Top burgers with sautéed onions, arugula & ketchup.


      Serves 4

      Barbecue Burgers

       Ingredients:

      • 2 pounds ground beef
      • 1 egg, beaten
      • 3/4 cup dry bread crumbs
      • 2 tablespoons Worcestershire sauce
      • 2 tablespoons Van Roehling Sizzlin' Oak seasoning™
      • Van Roehling Daddy's German Sauce™ and any other toppings you choose: bacon, fried onions, cheese, etc.


      Directions:

      Preheat grill for high heat.  In a large bowl, mix the ground beef, egg, bread crumbs, Worcestershire sauce, and Van Roehling Sizzlin' Oak seasoning using your hands. Form the mixture into 8 hamburger patties.  Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.  Top with Van Roehling Daddy's German Sauce™ and any other toppings, we recommend cheddar and bacon! 


      BBQ Tilapia

      Ingredients::
      • 2 lb Tilapia fillets
      • 1t. garlic salt
      • 1/2 bottle Van Roehling Jalapeno Red Plum Glaze Sauce™
      Directions:
      • Arrange fillets on grill or broiler pan about 4" from heat.
      • Sprinkle with salt.
      • Brush generously with Van Roehling Jalapeno Red Plum Glaze Sauce™.
      • Cook 5-8 minutes.
      • Turn, brush with more sauce and cook until fish flakes when tested with a fork.
      • Do not overcook. Cooking time depends on thickness of fillets.

      Beef Kabobs

      Ingredients:
      • 1 1/2 pound Beef; cut in 1" cubes
      • 1/2 cup Van Roehling Daddy's German BBQ Sauce
      • 12 Mushroom Caps
      • 1 Lg. Green Pepper, cut into 12 pieces
      • 1 Lg. Onion, cut into 12 pieces
      • Van Roehling Sizzlin' Oak Steak Rub
      Directions:

      Marinate beef in Van Roehling Daddy's German BBQ Sauce for 30 min. Reserve sauce.

       

      Arrange beef on skewers; alternating with vegetables. Brush with reserved marinade.

       

      Sprinkle with Van Roehling Sizzlin' Oak Steak Rub. Place on greased grill about 3" from coals. Turn often. Baste frequently and grill for about 10-20 min. or until beef is at desired doneness.

      Beef Sliders

      Ingredients:
      • 1 pound ground beef
      • 1 small onion, chopped
      • 2T Van Roehling Sizzlin' Oak Steak Rub
      • 1 tomato, thinly sliced
      • 1/4 cup lettuce, chopped
      • 3 slices American Cheese, cut in 1/4s
      • 8 slices bacon, cooked crisp, cut in 1/3rds
      • 12 mini rolls
      • Mustard, Catsup, Mayonnaise to taste
      Directions:

      Combine ground beef, onion, and steak rub. Divide into 12 small patties.

       

      Grill patties for 3 min. on each side or until internal temperature is 145º.

       

      Spread bottom half of each roll with mustard, catsup, or mayonnaise to taste.

      Add beef patty, cheese, 2 pieces of bacon, ½ slice tomato, lettuce, and top with remaining bun. Serves 4.

      Black Bean Poblano Vegetarian Tacos

      Ingredients:

      • Red Onion
      • Poblano Peppers
      • Urban Accents Tango Tomatillo Garlic Taco Simmer Sauce
      • Black Beans
      • Corn Tortillas
      • Cilantro
      • Queso Fresco

      Directions:

      Sauté sliced red onions and poblano peppers in a skillet, add Tango Tomatillo Garlic Taco Simmer Sauce and black beans (drained and rinsed) and heat through. Serve on warmed corn tortillas and top with cilantro and crumbed queso fresco.

      Brisket


      6 pounds beef brisket

      1 tablespoon yellow mustard

      Van Roehling Campfire Dust Seasoning™   

      Van Roehling Daddy's German Sauce™ for serving

       

      Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard.  Apply Van Roehling Campfire Dust Seasoning™ to both sides of the meat.  Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.  Serve with Van Roehling Daddy's German Sauce™.

      Cantina Chicken

      Ingredients:

      Directions:

      Preheat oven to 350 degrees. Spray 8x8" baking dish with oil. Combine Cheeseball Mix (Topping to be used later) with cream cheese and butter, mixing until fully incorporated. Soften mixture in microwave for 30 seconds. Dip chicken pieces into mixture and place in prepared dish. Top with contents of Topping packet and bread crumbs. Bake for 30 minutes. Serve!

      Tip: Add this chicken to your favorite pasta for a tasty meal!

      Chicken Enchilada Casserole


          Ingredients:
        • 3 (8-ounce) cans white chicken meat, well drained
        • 1/4 cup canola oil
        • 1 large white onion, chopped into 1/4-inch dice
        • 12 fresh white corn tortillas
        • 1/4 cup minced cilantro leaves
        • 2 cups (8 ounces) shredded Monterey Jack Cheese

        Directions:

        Preheat oven to 350 degrees; grease a 9-inch x 13-inch casserole dish. Turn the canned chicken out into a bowl. Using your fingers, separate the meat so that it’s not compressed into lumps; set aside.

         

        Heat the canola oil in a heavy-bottomed 10-inch skillet until hot. Add the onion and cook until it’s wilted and transparent. Using a slotted spoon, remove the onion and set aside. Return skillet to heat and add 1/3 cup of the Old San Antonio Tomatillo Salsa. When the salsa is hot, begin dipping the tortillas, one at a time, into the skillet very briefly, just until tortillas are slightly softened, about 5 seconds per side. Repeat with all tortillas.

        Working with 1 tortilla at a time arrange a portion of the chicken down the center and top with some of the cooked onion and a sprinkling of cilantro. Roll the tortillas into cylinders and arrange in the prepared casserole dish, seam sides on the bottom. Scatter the shredded cheese over the top of the enchiladas. Bake in preheated oven for about 30 minutes, or until cheese is melted and bubbly.

         

        Serve hot, allowing 3 enchiladas per serving.

         

        Makes 4 servings.

        Chicken Kebabs

        Ingredients:
        • 1 1/2 lb. boneless chicken breast
        • 2 c Van Roehling Whiskey Peach BBQ Sauce
        • 1 green bell pepper
        • 1 red bell pepper
        • 1 large onion
        • 1 pkg. button mushrooms
        • 1 T flour

        Directions:

        Cut chicken into 1" pieces. Place in a bowl and add Van Roehling Whiskey Peach BBQ Sauce. Mix until coated thoroughly. Cover bowl and refrigerate several hours. Seed peppers and cut into 1"-2" pieces. Peel onion and cut into 1"-2" pieces. Wash mushrooms. Preheat broiler. Remove chicken from marinade, reserving the liquid. Skewer chicken pieces, alternately with the vegetable pieces. Set the skewers on the broiler rack and broil 3-4" from the heat, turning until each side is cooked and the meat is no longer pink, 10-15 minutes. Mix the flour with 2 T of the reserved marinade. Heat the remaining marinade in a small pan. Add the flour mixture to the saucepan and whisk until the sauce begins to thicken. Spoon over the kebabs.

        Chipotle Burgers

        Ingredients

        12 slices bacon

        2 pounds ground beef

        2 Tablespoons onion, grated

        1 clove garlic, minced

        6 Tablespoons Stonewall Kitchen Chipotle Ketchup

        6 slices Monterey Jack or Pepper Jack cheese

        6 hamburger buns

        2 avocados, sliced

        Lettuce



        Directions

        Fry bacon in a large skillet over medium heat until crispy. Remove from pan and place on paper towels. Drain all but 2 Tablespoons fat.

        Place beef, onion, garlic, and Chipotle Ketchup in a large bowl. Mix with your hands or a spatula until combined.

        Form into 6 equal sized rounds. Insert cheese slice into the meat and then form into patties making sure the cheese slice is completely sealed inside the meat.

        Fry or grill over medium heat until desired doneness, about 5 minutes per side for medium.

        Serve on a toasted bun with bacon, avocado and lettuce with additional Chipotle Ketchup.

        Preparation Info:  Makes 6 Servings 

        Easy Breakfast Quiche

        Ingredients:
        • 2 cups milk
        • 4 eggs
        • 3/4 cup biscuit baking mix
        • 1/4 cup butter, softened
        • 1 teaspoon Van Roehling Sizzlin' Oak
        • 1 cup grated Parmesan cheese
        • 1 (10 ounce) package chopped frozen spinach, thawed and drained
        • 1 cup cubed cooked ham (or other breakfast meat)
        • 8 ounces shredded Cheddar cheese
        Directions:

        Preheat oven to 375. Lightly grease a 10 inch pie dish. In a large bowl, beat together milk, eggs, baking mix, butter, Van Roehling Sizzlin' Oak, and parmesan cheese. Batter will be lumpy. Stir in spinach, ham, and cheddar cheese. Pour into prepared pie dish. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

        French Toast Bake


        Ingredients:
        • 1 Wind & Willow Triple Berry Twist Cheeseball & Appetizer Mix
        • 112 slices home-style white bread, cut into cubes, divided 2 ((8oz.) pkgs cream cheese
        • 1 1/2 cups strawberries, sliced
        • 2 cups half & half
        • 12 large eggs
        • 1/2 cup maple syrup
        Directions:

        Combine Cheeseball Mix with cream cheese and mix until smooth. Set aside. Grease 9 x 13" baking dish. Layer 1/2 of bread cubes, spoon on 1/2 cream cheese mixture, strawberries, remaining bread and the rest of the cream cheese mixture. Beat together (or put in blender) half & half, eggs and maple syrup until smooth. Pour evenly over ingredients in the dish. Cover with foil and refrigerate 8 hours or overnight. Set out for 45 minutes prior to baking. Preheat oven to 350 and bake for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.

         

        Garnish with maple syrup, powdered sugar and contents of topping packet. Serve!

        Garlic Herb Stuffed Chicken

        Ingredients:
        • 1 pkg Wind & Willow Garlic Herb Cheeseball & Appetizer Mix
        • 8 oz. cream cheese
        • 4 Tbs. butter
        • 4 chicken breasts
        • 4 slices prosciutto or ham
        • 16 basil leaves
        • 1 tsp. olive oil
        • 8 toothpicks
        Directions:

        Pre-heat oven to 350 degrees. Combine appetizer mix with cream cheese and butter until smooth and set aside. Pound out chicken breasts until flat. Lay one slice of prosciutto and 2 basil leaves on each breast. Divide cheeseball mixture equally between the eight breasts. Roll the breasts around the cheese filling and secure with a toothpick. Pan sear breasts in 1 teaspoon of olive oil on medium high heat 3 minutes per side. Bake in oven for 15-18 minutes until chicken is fully cooked. Cut breast in half and serve hot with favorite side!

        Grilled Steak

        Directions:
        • Using your favorite cut of steak, pat dry with a paper towel.
        • Coat to your liking with Sizzlin Oak Steak Rub.
        • Press seasoning into meat.
        • Cook as you normally would for a delicious, perfectly seasoned steak.

        Ham Roast

        Ingredients:
        • 1 - approx. 5 lb. bone-in Ham
        • Cloves
        • Van Roehling Sweet Piggy Pork Rub
        • 2 c. White Zinfandel Wine
        Directions:

        Score ham. Season on all sides with Van Roehling Sweet Piggy Pork Rub. Insert whole cloves into scoring in Ham. Place ham on a rack in a baking pan and add wine to the pan. Roast ham, uncovered, in 350 oven, allowing 25 minutes for each pound. Baste frequently during the cooking period with wine and other pan juices. When done, allow to cool at room temperature. Slice and serve.

        Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens in Balsamic Pan Jus

        Created for the Le Creuset 6 3/4 qt. Oval Dutch Oven
          Ingredients:
        • 1 (4-pound) boneless rib roast
        • 2 teaspoons salt
        • 1 teaspoon black pepper
        • 8 cloves garlic, peels removed
        • 2 sprigs J.R. Watkins rosemary
        • 1 tablespoon J.R. Watkins thyme
        • 1/2 cup plus 1 tablespoon butter, divided
        • 2 tablespoons parsley
        • 1/4 cup balsamic vinegar
        • 1 cup beef stock
        • 8 ounces shiitake, baby bella or oyster mushrooms
        • 3 cups Swiss chard, rinsed and torn into 2-inch pieces

        For the Rib Roast:

        • Preheat oven to 350 degrees
        • Place the rib roast in the Dutch oven and sprinkle with salt and pepper.In a food processor, combine garlic, rosemary, thyme, 1/2 cup butter and parsley. 
        • Pulse until all ingredients are combined into a paste. Spread the paste evenly over the roast about 1/4 inch thick.

        • Bake 2 hours 20 minutes or until meat thermometer reads 145 F for medium rare


        For the mushrooms and wilted greens:

        • Remove the roast from the Dutch oven and set aside, keeping warm. Pour excess grease into a container to discard.

        • Add balsamic vinegar to the pan over medium-high heat. Scrape any brown bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.

        • Add 1 tablespoon butter, then the mushrooms. Saute until the mushrooms are soft. Add greens and saute until glossy and wilted, about 3 minutes.

        • Return the roast to the Dutch oven and serve.

        Honey Hens

        Ingredients:
        • 4 Cornish Hens
        • 1/2 cup butter, melted
        • 3/4 cup Van Roehling Honey Jalapeno Sauce
        Directions:

        1. Preheat oven to 350 degrees.
        2. Combine butter and Van Roehling Honey Jalapeno Sauce.
        3. Pour over hens and bake 1 1/4 hours, basting every 15 min. until tender.
        4. Serve 1/2 hen or 1 hen per person.

        Irish Potato Soup


        Directions:

        1. Prepare Wind & Willow Homestyle Potato Soup Mix as per instructions on package.
        2. Add a 1/2 cup Basil Pesto and let simmer until heated through.
        3. Garnish with croutons & fresh basil (optional). 

        John Henry's Stuffed Chicken Breast with Vegetables-Julienne

          Ingredients:
        • 4 - 6 oz. Chicken Breast
        • 3 oz. Texas Chicken Tickler Rub Seasoning per breast
        • 4 tsp. Jasmine's Southwest Marinade
          Ingredients for Vegetable Stuffing:
        • 4 oz. Green beans
        • 2 oz. Red Onions
        • 4 oz. Carrots
        Directions:

        Blanch the green beans, red onions and carrots for 3 to 4 minutes. After blanching vegetables place them in an ice bath to stop the cooking. Remove the vegetables after about 2 minutes in the ice bath and season to taste and set aside. Next re-season and sauté the vegetables. After the vegetables have cooled they are ready to be stuffed into chicken breast.

         

        Wash and pat chicken dry. Butterfly the breast and roll the stuffing inside and secure the stuffing with toothpicks. Always add seasoning (to taste) and marinate inside before sealing.

         

        Serves 4


        Recommended alternate spices/rubs: Recommended alternate marinades:
        Sugar Maple Rub Seasoning Pecan Injection Marinade
        Bubba's Rub Seasoning Cuz'n Buddy's Marinade
        Raspberry Chipotle Rub Seasoning Raspberry Southwest Marinade

        Mini Pancake Stacks

        Ingredients:
        • 1 large egg
        • 2/4 cup whole milk or buttermilk
        • 1 cup Stonewall Kitchen Buttermilk Pancake or Farmhouse Pancake & Waffle Mix
        • 1 Tablespoon butter, melted
        • 1/4 cup Stonewall Kitchen Lemon Curd
        • 12 raspberries
        • 12 blueberries
        • 24 small mint leaves
        • 24 toothpick
        • Confectioner’s sugar

        Directions: 
        1. Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly. 
        2. Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.
        3. Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

        Roasted Garlic Beer Burgers

        Ingredients:
        • 1 lb. fresh ground medium beef
        • Gourmet du Village Roasted Garlic Dip Mix
          or Roasted Chipotle & Garlic Dip Mix
        • 3 Tbsp lager type beer
        • 1/3 cup grated Old Cheddar cheese
        • 1 ½ Tbsp mayonnaise

        Directions:

        Open the bottle of beer and pour about ¼ of it into a measuring cup. Enjoy the rest while preparing the burgers! In a medium size bowl, combine the beef, contents of the Gourmet du Village Roasted Garlic Dip Mix pouch, and 45 ml (3 tbsp) of the beer. Mix until all ingredients are well incorporated. Add Cheddar cheese, mayonnaise & combine well


        Form into 4 patties.


        Heat bbq or grill to medium high heat. Brush grill grate lightly with oil. Cook burgers directly over heat for 3 minutes on the first side, turn burgers over. Brush with some more beer. Cook for another 3 minutes, turn & brush again. Continue to cook until burgers are well cooked all the way through.

        Serve with slices of ripe red tomatoes, sweet onion, lettuce and condiments of your choice.

        Smoked Baby Back Ribs

          Ingredients:
        • 2 packs of ribs
        • 4 Tbsp. Texas Pig Rub Seasoning
        • 4 oz. Cuz'n Buddy's Marinade
        Directions:

        Select meaty, but lean ribs for this dish. Your butcher can remove the chime bone or it can be trimmed and left in place. Brush ½ of the marinade on ribs. Rub ½ of the seasoning into ribs thoroughly; cover and place in refrigerator 4 to 12 hours until ready for cooking. Bring grill or pit to high heat 275° to 300°. Sear ribs on both sides 3 to 4 minutes. Place ribs on rib rack. After 30 minutes, reduce heat to 225° to 245°. Cooking time is 2 to 3 hours maximum. Place on a rib rack and turn ribs after 1 hour and mop as needed to prevent drying out. Twenty minutes before cooking time is complete, add medium coat of seasoning to ribs and close lids on grill. Time will vary depending on your grill or smoker (no foil). Cook remainder of time on low heat until ribs are golden brown. Sugar-based rubs must be used with caution they will caramelize. Season to taste. Enjoy!

        Smoked Turkey

        Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more smoking wood chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.


          Ingredients:
        • 16 cups (1 gallon) water
        • ½ cup firmly packed brown sugar
        • Rind of 1 navel orange
        • 3 sprigs rosemary
        • 1 cup kosher salt
        • 3 yellow onions, quartered
        • 1 garlic head
        • (12-pound) turkey
        • 2 lemons, quartered
        • 10 sprigs thyme
        • 10 sprigs sage
        • 1 cup chopped potatoes
        • ¼ cup olive oil
        • Freshly ground black pepper
        • Garlic powder

        Directions:

        Set the EGG for direct cooking (no convEGGtor) at 350ºF/177ºC.

         

        Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

         

        Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

         

        Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the ConvEGGtor, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the ConvEGGtor and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF/74ºC.

         

        Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.

         

        Serves 8

        South Western Pulled Pork Sliders

        Ingredients:
        • (2.3 kg) 5 lbs pork shoulder
        • 3 Tbsp Gourmet du Village Pulled Pork seasoning
        • 1 bottle of your favorite BBQ Sauce
        • 8-10 fresh buns or 18-20 mini-buns

        Directions:

        Generously rub 1 pork shoulder with seasoning. Leave covered in the refrigerator for 12-24hrs.

        Line your Gourmet Village cast iron round grill (or roasting pan) with aluminium foil. Place Pork in pre-heated oven at 300 F (150 C) uncovered for 4 hrs. Cover with foil and cook for a further 1.5 hrs or until the pork is tender enough to flake off the bone (thermometer inserted into thickest part should register 170 F ( 75 to 80 C).

        Remove from oven, let rest covered for 15-20 minutes. Using tongs or a fork, flake or "Pull" the pork into shreds and place in a bowl, discarding the fat and bone. Moisten the pork while still hot with 3/4 cup of your favorite BBQ sauce. Serve the heated meat on a fresh bun with extra BBQ sauce on the side, coleslaw and a pickle.

        Makes 8 sandwiches or 18-20 sliders

        Spiced Orange Marmalade Chicken

        Ingredients:
        • 6 bone-in, skin on chicken thighs (about 2 1/4 pounds)
        • 2 Tablespoons light olive oil
        • Salt and pepper

        • For the Sauce:
        • 1/2 cup white wine
        • 1 Tablespoon onion, minced
        • 6 Tablespoon Tablespoons Stonewall Kitchen Orange Cranberry Marmalade
        • 2 teaspoon Dijon Mustard
        • 1 Tablespoon butter
        • 1/4 teaspoon salt
        • Pepper

        Directions:

        1. Preheat oven to 350 degrees F. Pat dry the chicken pieces and season with salt and pepper.

        2. Heat olive oil over medium-high heat until it starts to shimmer in a heavy bottom large skillet that can go from the stove top into the oven. Add the chicken pieces skin side down and cook until the skin is golden brown and crispy, about 5-8 minutes. Turn chicken pieces over, making sure to not tear the skin, and cook another 5-8 minutes until golden brown. Remove chicken pieces form the pan and tent with foil. Drain the pan of excess fat.

        3. For the sauce - return pan to stovetop over medium heat. Add wine and deglaze pan loosening the bits from the bottom of the pan. Add the onions and simmer 5 minutes to reduce the wine. Add the Orange Cranberry Marmalade, Dijon mustard, lemon juice, butter and salt. Whisk until the sauce is uniformly blended. Season with pepper to taste. Add the chicken back to the pan and spoon the sauce over the pieces. Place skillet in the oven and bake 30-40 minutes until the juices run clear and the internal temperature of the meat is 165-175 degrees F. Spoon the sauce over the chicken pieces several times during the cooking process.

        Spicy Hawaiian Pizza


          Ingredients:
      • 1 pound pizza dough, divided
      • 2-4 Tablespoons cornmeal
      • Stonewall Kitchen Pineapple Sriracha Jam
      • 3 ounces prosciutto, thinly sliced
      • 4 pineapple rounds, peeled, cored, and cut into half rounds
      • 1/4 cup red onion, thinly sliced
      • 4 slices bacon, cooked and crumbled
      • 2 cups mozzarella cheese, grated
      • 2 Tablespoons cilantro, chopped

      • Directions:

        We’ve added a little kick to your traditional Hawaiian pizza. Sweet, savory, salty and spicy… and so simple to make.

        1. Preheat oven to 500° F.
        2. Roll dough out very thin into desired shape. Transfer to a baking sheet that has been sprinkled with corn meal.
        3. Spread a thin layer of Pineapple Sriracha Jam over the pizza crusts. Top with prosciutto, pineapple, red onion, bacon and mozzarella. Bake 10-15 minutes until the cheese melts, the pizzas are thoroughly cooked and the crust is crispy.
        4. Sprinkle cilantro over pizzas, cut and serve. 

        Spinach Artichoke Pasta


        Ingredients:

        1 Spinach-Artichoke Cheeseball & Appetizer Mix

        8 oz. cream cheese

        1/2 cup sour cream

        1/8 cup milk or cream

        4 cups cooked mostaccioli noodles (or other pasta of your choice)

        2cups chicken, cooked and cut into bite sized pieces

         Directions:

        In saucepan over low heat combine packets 1 and 2 of Spinach Artichoke Cheeseball Mix, cream cheese, sour cream and milk (add more or less for desired consistency). Stir until ingredients are thoroughly heated and smooth. Pour over noodles and chicken.

        Option:  

        Garnish with diced tomatoes and diced and drained artichoke hearts.


         Serve hot!  Makes 6 servings.

        The Perfect Steak


        Ingredients:


        • 1 – 1 ½ lbs. favorite cut of steak
        • ¼ cup olive oil
        • 2 tbsp. balsamic vinegar
        • 1.5 tbsp. Van Roehling Sizzlin' Oak Seasoning™

        Choose your favorite cut of beef. Place steak in a plastic sealable bag. In a small bowl; whisk together ¼ cup olive oil, 2 tablespoons balsamic vinegar and 1 ½ tablespoons Van Roehling Sizzlin' Oak Seasoning™ (this is for 1-1 ½ lbs meat, adjust accordingly). Pour over the steak and marinate at least 1 hour or up to 8 hours. Remove meat from the marinade and place steak on heated grill, cook about 5 minutes. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook. Thinly slice the steak across the grain.

        Trashy Texas Chicken

        Ingredients:
        • 1/2 cup cooking oil
        • 2 lbs boneless, skinless chicken breast tenders
        • 12 oz. bag of Klein Bros. Spicy Texas Trash
        • 2 large eggs
        • 1/4 cup milk
        • Klein Bros. Mango Habañero Sauce , optional
        Directions:

        Preheat oven to 350-degrees. Pour cooking oil onto a 11x14 cookie sheet with sides (jelly roll pan). Trim the fat and tendons from the chicken tenders.

        In a blender, blend the Klein Bros. trash mix until the mixture is the consistency of bread crumbs. Be careful not to over-blend or the peanuts can turn buttery. Place trash mixture in a shallow dish. (You may have to stir the trash mixture while in the blender and blend more than once.)

         

        Beat the eggs and milk in a bowl large enough to dip tenders in. Place chicken in the egg mixture a few pieces at a time until thoroughly coated. Roll chicken strips and coat with trash mixture on all sides. Place coated chicken onto the oiled pan and bake for 20-25 minutes.

         

        Enjoy out of the oven or try dipping in Klein Bros. Mango Habañero Sauce.

         

        Special note : For hotter chicken tenders, omit the egg and milk and instead roll chicken tenders in Klein Bros. Mango Habañero sauce prior to coating with trash mixture.

        Salads

        Mixed Green Salad w/Blue Cheese, Walnuts & Raspberry Peach Chipotle Vinaigrette

        Ingredients:
        • Mixed Baby spring greens to serve 4 to 6
        • Crumbled blue cheese
        • Toasted walnut pieces
        • Slivered red onion
        • ¼ cup Fredericksburg Farms Raspberry Peach Chipotle Glaze, well chilled
        • 2 teaspoons minced fresh tarragon
        • ½ teaspoon freshly ground black pepper
        • ¼ cup balsamic vinegar
        • ¾ cup olive oil
        • Salt to taste
        Directions:

        Arrange a portion of the greens on individual salad plates. Scatter some of the blue cheese crumbles and toasted walnuts over the greens, Arrange a few red onion slivers on each salad. Refrigerate salads while making the dressing.

         

        Combine the Fredericksburg Farms Raspberry Peach Chipotle Glaze, tarragon, black pepper and cider vinegar in work bowl of food processor fitted with steel blade. Process until smooth and well blended. With machine running, add the olive oil in a slow, steady stream through the feed tube. Process for a full minute after all of the oil has been added to form a strong emulsion. Taste and add salt, if desired. Process just to blend in salt. Drizzle a portion of the dressing over each chilled salad and serve at once.

        Side Dishes

        Cheddar & Onion Risotto with Mushrooms

        Ingredients:
        • Contents of Gourmet du Village Cheddar & Onion Dip Mix pouch
        • 250 ml (1 cup) Arborio rice
        • 550 ml (2 ¼ cups) chicken or vegetable broth
        • 30 ml (2 tbsp) butter
        • 112 g (4 oz) fresh Shitake mushrooms
        • 125 ml (1/2 cup) grated cheddar cheese

        Directions:

        Combine rice, chicken broth & 15 ml (1 tbsp) butter in a heavy bottomed saucepan with a tight fitting lid. Bring to a boil, stir once, reduce heat and cover saucepan with lid. Simmer for 15 – 20 minutes. Meanwhile, lightly clean mushrooms with a dry paper towel, remove stems and then slice into bite size pieces. Sauté mushrooms in remaining 15 ml (1 tbsp) butter, until lightly cooked. Set aside.

        Once ready, remove saucepan with rice from heat, stir in contents of Cheddar & Onion Dip Mix pouch, and mushrooms. Cover again and let stand for another 10 minutes (if rice seems too dry, add a bit of milk or cream and stir until creamy). Top with freshly grated cheddar cheese. Serve with a veal or pork chop and fresh steamed broccoli.

        Makes 4 portions.

        Cheesy Bacon Potato Salad

        Ingredients:

        • 1 Wind & Willow Cheesy Bacon Dip Mix
        • 1 cup mayonnaise
        • 1 cup sour cream
        • 8 cups potatoes, cooked and diced


        Directions: 
        Combine Cheesy Bacon Dip Mix with mayo and sour cream as directed on package.
        Stir in potatoes coating them evenly. Serve!

        Optional:  Top with cooked and crumbled bacon and your favorite cheese for extra flavor

        Coleslaw

        Ingredients:
        • 1000ml (4 cups) Shredded cabbage.
        • 500ml (2 cups) Shredded Carrots.
        • 250ml (1/2 cup) Shredded apple (optional)
        • 125ml (1/2 cup) Mayonnaise
        • 15ml (1/3 cup) Sugar
        • 30ml (2 tbsp.) Apple cider vinegar
        • 30ml (2 Tbsp.) Gourmet du Village Onion Chive dip mix
        • 2 ml (1/2 tbsp) salt

        Directions:

        In a Large Bowl, combine cabbage, carrot and apples (if using). In a separate mixing bowl, mix the remaining ingredients and pour over cabbage & thoroughly mix. If using apple it is better if served on the day as the apples discolor slightly over time. If omitting the apple, coleslaw may be stored in the refrigerator for up to 4 days.

        Glazed Carrots

        Ingredients:
        • 1 serving carrots
        • 1/4 c. chicken broth
        • 2 Tbsp. butter
        • 2 Tbsp. Van Roehling Jalapeno Red Plum Glaze
        Directions:

        Add butter to skillet and melt. Add broth and carrots, cook for 4-5 min., then add Van Roehling Jalapeno Red Plum Glaze. Cook until done, stirring constantly to glaze.

        Hot BLT Potatoes


          Ingredients:
          • 1 pkg BLT Cheesball Mix
          • 1 cup mayo
          • 4 cups cooked, diced potatoes

            Directions:

          Combine BLT Mix with mayo and stir into warm potatoes coating them evenly. Fold in contents of Topping packet. Serve! 

        • Options:

        • - Top with cooked and crumbled bacon.

          - Quick potatoes - Simply microwave 2 large baking potatoes for 14 minutes. Cut into bite size pieces. Stir in BLT mix, topping and mayo. Serve!

           

          Old-Fashioned Potato Salad with Mustard

          Ingredients:
          • 4 cups unpeeled sliced, boiled red new potatoes
          • 4 boiled eggs, chopped
          • 4 celery stalks, chopped
          • 1 cup chopped onion
          • 4 green onions, sliced thin, including green tops
          • 1/4 cup finely chopped pickled jalapeños
          • 1-1/2 cups mayonnaise
          • 1/2 cup Fredericksburg Farms German Stone Ground Mustard
          • 1 tablespoon minced flat-leaf parsley
          • 1/2 teaspoon ground cumin
          • Kosher salt or sea salt and freshly ground black pepper to taste.
          Directions:

          Combine the potatoes, eggs, celery, onion, green onion, and jalapenos in a large bowl; toss to blend. In a separate bowl combine the mayonnaise, German Stone Ground Mustard , parsley, and cumin. Whisk to blend well and season to taste with salt and pepper. Stir the dressing into the potato mixture, blending well.

          Refrigerate until ready to serve.

          Quick & Easy BBQ Beans

          • 1 16 oz. can pork and beans
          • 1/2 cup Van Roehling Daddy's German or Honey Jalapeno Glaze & Grilling Sauce
          • 1/2 cup brown sugar
          • bacon bits, crumbled (optional)
          Directions:

          Mix all ingredients together, heat through in saucepan on stove or in casserole dish in oven at 350°.

          Stuffed Jalapenos


          Ingredients
          • 1 Wind &Willow Old Santa Fe Cheeseball & Appetizer Mix
          • 1 lb. ground pork sausage (mild or hot, depending on preference)
          • 12 oz. cream cheese
          • 1 - 1 1/2 lbs. large fresh jalapeno peppers,

          halved lengthwise and seeded*


          Directions

          Preheat oven to 425 degrees.

          Crumble sausage and cook in a skillet until done.  Drain.  Mix softened cream cheese, Old Santa Fe Cheeseball Mix and Pepper & Onion Topping.  Stir in cooked sausage and refrigerate until firm.  Spoon about 1 Tbsp. of the sausage and cheese mixture into each jalapeno half.  Place stuffed jalapenos directly on cookie sheets, or on wire racks set on cookie sheets.  Bake for 12-15 minutes or until stuffing begins to brown.

          Serve immediately.  Even better served with Wind & Willow Back at the Ranch Dip!  Simple, delicious, and addictive!


          *Tip:  It's best to wear gloves when handling peppers.  Jalapenos can be stuffed and refrigerated for up to 24 hours before baking.