Kitchen Korner


Appetizers & Snacks

Bacon Stuffed Mushrooms

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

    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


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

BLT in a Bowl


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

  • 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

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

  • 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

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

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

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

    • 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)

    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

    • 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

    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


    • 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


    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.

    Green Pinwheels


    • 1 - Wind & Willow Savory Cheeseball Mix  of choice
    • 8oz - cream cheese softened
    • 1 package - spinach tortillas

    • Directions:

      Combine Cheeseball Mix and topping packet with cream cheese until well combined. Spread mixture on each tortilla making sure to cover the entire area. Roll up the tortilla and cut into wheels. You can also add fresh veggies like carrots, cucumbers etc. or even you favorite meats before rolling. Enjoy!

    Honey Mustard Wings

    • 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

    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


      Wind & Willow Pumpkin Pie Cheeseball & Dessert Mix

      •8 oz Cream Cheese

    •8 oz Whipped Topping


     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

    • 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

    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

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

    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

    • 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

    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.

    Tuscan Bites



    Combine Mix and Topping packet with cream cheese.  Lay meat slices out flat.  Spread with a thin layer of cheese mixture and roll up. Use a sharp knife to cut rolls into desired size (for clean cuts, wipe knife with a paper towel after each cut).  Top each roll with an olive and skewer with a toothpick.  Cover and refrigerate until ready to serve. 

    Tip: Large sandwich style meat slices work well for this recipe!


    Apple Cheddar Crisp with Orange Marmalade 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


    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

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


    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


      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

      Cranberry Orange Bread

      • 1/2 cup butter, room temperature
      • 1 cup granulated sugar
      • 2 eggs, slightly beaten
      • 1 Tablespoon pure vanilla extract
      • 2 cups plus 1 Tablespoon all-purpose flour
      • 1 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1 teaspoon salt
      • 3/4 teaspoon nutmeg
      • 1 teaspoon cinnamon
      • 1/2 teaspoon ginger
      • 1/2 teaspoon baking soda 
      • 1/2 cup Stonewall Kitchen Orange Cranberry Marmalade
      • 1/2 cup orange juice
      • 1 cup cranberries, coarsely chopped
      • 1/2 cup pecans, coarsely chopped


      1. Preheat oven to 350° F. and grease and flour loaf pan/s, 4 (3x5 1/2-inch) or 1 (9x5-inch) pan.
      2. In a free standing mixer fitted with a paddle attachment (or you can use a hand mixer) cream the butter and sugar until light and fluffy. Mix in eggs and vanilla.
      3. In a medium-size bowl combine 2 cups flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Whisk until all ingredients are uniformly mixed.
      4. Combine the Cranberry Orange Marmalade and orange juice and add to the butter mixture alternately with the flour mixture. Mix, just until combined, scraping down the sides of the bowl. Toss cranberries and nuts with 1 Tablespoon of flour and fold into the batter.
      5. For 4 loaves evenly distribute batter in loaf pans and smooth tops with a spatula. Bake 30-40 minutes until golden and a toothpick comes out clean when inserted into the center of the loaf. If baking one large loaf, bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.

      Fig & Walnut Butter Apple Pie


      • 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


      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


      • 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


      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.

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

      Garden Vegetable Hash

      Vegetables straight from the garden become a delicious savory dish that is topped with an over easy dipping egg. With a little slicing and dicing and a hot skillet this dish can be on the table in less than 30 minutes. 

      2 tbsp expeller pressed grapeseed oil
      5-6 small Yukon potatoes, thinly sliced1 small onion, sliced
      5-7 fresh green beans, ends trimmed and cut into 1-inch pieces
      1/2 cup zucchini, sliced
      1 bell pepper (red, orange or yellow), cut into strips
      2 tsps s.a.l.t. sisters Blend
      1/2 tsp four peppercorn h.e.r.b
      2 pats butter
      4 eggs

      Heat up the oil in a non-stick pan over medium-high heat. Place the potatoes, onions, green beans and zucchini in the hot pan and sauté until the vegetables begin to brown and soften. Add the seasonings and the bell pepper and continue sautéing until all the vegetable are cooked thoroughly.

      In a small non-stick pan add one pat of the butter and melt over medium heat. Drop in 2 eggs and cook 1-2 minutes and then gently flip over. Cook for another 30 seconds and remove and place on top of a plate of the cooked vegetables. Repeat with the other 2 eggs. 

      4 Servings

      Holiday Dessert Pizza


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

        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.

      Key Lime Tart

      Crust Ingredients:

      • 1 ¼ cup graham cracker crumbs
      • ¼ cup granulated sugar
      • 5 Tbsps. butter, melted

      Key Lime Filling Ingredients:


      1. Preheat oven to 350 degrees F.

      2. Combine graham cracker crumbs, sugar and butter in a medium size bowl. Mix until uniform. Press crust mixture over the bottom and up the sides of a 10-inch tart pan with removable bottom. Bake for 10-12 minutes, until crust is golden brown. Allow to cool.

      3. Combine cream cheese and condensed milk in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer could be used too). Mix on medium speed until uniform. Mix in Key Lime Curd on low speed until combined. Pour mixture into prepared crust and refrigerate at least 4 hours before serving. Can be made a day ahead. Serve with

      Lady Bird Johnson's Lemon Bundt Cake


      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

      • 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

      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


      • 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)


      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

      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

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

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


      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


      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


      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.

      Stars and Stripes Pie


      •Pastry Dough for a 9” Double Pie Crust (your favorite recipe or store bought) 

      •1 egg, beaten

      •1 tablespoon milk

      For the Blueberry Filling;

      •1 pint fresh blueberries

      •2 tablespoons granulated sugar

      •3 teaspoons cornstarch

      ¼ cup Wild Maine Blueberry Jam


      For the Strawberry Filling;

      •2 pounds fresh strawberries, destemmed and roughly chopped

      •¼ cup granulated sugar

      •3 tablespoons cornstarch

      •½ cup Strawberry Jam


      1. Preheat oven to 400°Fahrenheit.

      2. On a flat, lightly floured workspace, roll out ¾ of the pastry dough into a 12-14” circle (or slightly larger than the pie plate you are using).  Gently fold the dough in half and place into the pie plate.  Allow the edges to hang over the sides and trim so that the overhang is the same length around the pie.  Gently fold the overhang under and crimp the edges.

      3. Roll out the remaining pastry dough to be about 1/8” thick.  Using a small and medium star shaped cookie cutter, cut out 15-20 stars.  Reroll the remaining dough if needed and cut out 5 strips that are 1” wide and long enough to cross the pie.

      4. In a small bowl, gently toss the blueberries with the sugar and cornstarch until the blueberries are coated, then mix in the Wild Maine Blueberry Jam.  In a large bowl, repeat with the strawberry filling ingredients.

      5. Starting with the blueberries, carefully scoop them into the top left section of the pie (If you were to look at it like a clock, it would be from 9:00-12:00).  While spooning them in, use a spatula to form a triangle so the blueberries are just filling in that section.

      6. Once the blueberries have all been placed, carefully spoon the strawberries into the remaining part of the pie.

      7. Gently lay the strips of pastry across the strawberry section of the pie to create the flags stripes.  Trim the edges as needed and tuck the ends under the pie crust.  Place the stars on top of the blueberries.

      8. In a small bowl, whisk together the egg and milk.  Using a pastry brush, gently brush the egg wash over the stripes, stars and the edge of the pie crust.

      9. Place the pie on a baking sheet and bake at 400°Fahrenheit on the middle rack of the oven for 20 minutes.  Leaving the pie in the oven, reduce the oven temperature to 350°Fahrenheit and bake for an additional 40-50 minutes, or until the crust has browned and the filling has been bubbling for at least 5 minutes.

      10. Remove from oven and allow to cool before cutting and serving.

      Sweet Surprise Donut Holes


      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:

      White Chocolate Peppermint Trifles




      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


      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

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

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


      • 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.

      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.


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


      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


      • 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.


      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

      • 2 lb Tilapia fillets
      • 1t. garlic salt
      • 1/2 bottle Van Roehling Jalapeno Red Plum Glaze Sauce™
      • 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

      • 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

      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

      • 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

      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


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


      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.


      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



      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

        • 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


        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

        • 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


        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


        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



        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

        • 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

        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

        • 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

        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

        • 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

        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

        • 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

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

        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
        • 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

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

        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.

        Honey Orange BBQ Chicken


        • 3-3 1/2 lb. chicken, cut in half
        • 1/4c. frozen (thawed) orange juice concentrate 
        • 2 T. Van Roehling Yardbird Chicken Rub
        • 1 1/2 c. Van Roehling Honey Jalapeno Sauce

        Mix orange juice and Van Roehling Honey Jalapeno sauce.  Set aside. 

        Sprinkle chicken all over with Van Roehling Yardbird Chicken Rub.  Arrange chicken, thickest parts to the outside edges, in rectangular microwavable dish. Cover with vented plastic wrap.  Microwave on high 10-12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook.  Immediately grill chicken, covered, bone sides down, 4-6" from medium coals 15-20 minutes, brushing frequently with sauce and turning occasionally, until juice from center of chicken is no longer pink.   

        Serve remaining sauce as a dipping sauce. Chicken may be cooked entire time (approx. 45 min.) on grill. Brush with sauce frequently toward end of cooking time to prevent burning.  

        Irish Potato Soup


        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

        • 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

        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

        Loaded Grilled Cheese & Tomato Soup



        Combine soup mix with water and milk. Simmer for 10 minutes, stirring frequently. Top each serving with cheese and crouton. Serve!

        Mini Pancake Stacks

        • 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

        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.

        Peachy Chi-Chi Waffles

        Ingredients for the Waffle:

        Ingredients for the Topping:

        • 1/2 cup heavy cream
        • 2 teaspoons granulated sugar
        • 1/2 teaspoon vanilla extract
        • 1/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
        • 6 whole firm ripe peaches, peeled and poached or 2 (16-ounce) cans juice-packed peach halves
        • Fresh mint leaves for garnish
        • Fresh raspberries for garnish


        1. For the waffles - whisk together the egg, milk or buttermilk, Stonewall Kitchen Buttermilk Pancake & Waffle Mix, and butter in a medium bowl until uniformly mixed. Cook waffle batter in a preheated nonstick or greased waffle maker until golden brown. Allow to cool on rack while you make the sweetened whipped cream.
        2. Whisk cream, sugar and vanilla until stiff peaks form.
        3. Heat jam in a small sauce pan or 15-30 seconds in a microwave, until it is pourable, but not too hot.
        4. Place waffles on serving plates. Spoon Stonewall Kitchen Raspberry Peach Champagne Jam over waffles, top with sliced peaches and a dollop of whipped cream. Garnish with fresh mint and raspberry.

        Roasted Garlic Beer Burgers

        • 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


        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

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

        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.

        • 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


        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

        Smoked Wild Boar Racks

        Feral hogs make mighty good eating. They’re often hunted on deer leases as an adjunct to the deer hunting. We’ve come across quite a few Texas hunters who actually prefer the taste of wild hog meat to that of domestic pork. The rib rack with its sweet, slightly musky little chops is a favorite cut. The rack consists of 8 ribs and the chops are small, so you need to allow about 4-5 ribs per person. We’ve found that slow smoking over mesquite wood to medium doneness results in tender and juicy chops. Basted and served with Fredericksburg Farms South Texas Mesquite BBQ Sauce, which brings out the meat’s best flavor attributes, it’s just the best in winter eating! Wild Boar

        Ingredients: To Serve 4 to 6.


        Build a wood or hardwood charcoal fire in a barbecue pit with a separate firebox. Let the fire cook down until the temperature in the cooking chamber registers about 250 degrees. Rub the olive oil into the meat on all sides. Add preferred spices. Place the meat on grilling rack in the pit and smoke for 2-1/-1/2 hours, turning and basting often with Fredericksburg Farms South Texas Mesquite BBQ Sauce, or until an instant-read meat thermometer inserted in the thickest part of the chop registers about 145-150 degrees.

        To serve, slice the boar racks into individual chops. Spoon a little more of the South Texas Mesquite BBQ Sauce on each serving plate and arrange the chops on the sauce, slightly overlapping. Serve hot.

        South Western Pulled Pork Sliders

        • (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


        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

        • 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


        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 Cayman Citrus Salmon



        Urban Accents Cayman Citrus Heat Dryglaze adds lemon lime sweet & spicy infusions to fresh salmon.


        1. Put salmon in a resealable bag. Add seasoning and oil. Seal bag & massage seasoning and oil into the fish. Let sit for 30 minutes.
        2. Preheat over to 400°F. Place salmon in a baking dish. Cover dish with foil and bake for 30 minutes.


        Spicy Hawaiian Pizza

      • 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


        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


        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.


        Garnish with diced tomatoes and diced and drained artichoke hearts.

         Serve hot!  Makes 6 servings.

        Tangy Tomatillo Shrimp Tacos



        1. Heat oil in a large skillet over medium-high heat.
        2. Add shrimp and 1/3 cup Tangy Tomatillo Sauce per pound of shrimp.
        3. Cook, stirring occasionally, until shrimp is firm and just pink.
        4. Remove shrimp but leave sauce to reduce and thicken for 2-4 minutes. Do not over-reduce as the sauce will become too salty.
        5. Serve shrimp on toasted tortillas, dabbing cooked sauce over shrimp. Garnish with your favorite toppings. We like: shredded cabbage, chopped onion, cilantro, and chopped avocado.

        Preparation: 10 min
        Cooking: 10 min 
        Ready in: 20 min

        The Perfect Steak


        • 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

        • 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

        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.


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

        • 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

        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

        • 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


        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


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

        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


        • 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


        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

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

        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

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


          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

          • 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.

          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)

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

          Stuffed Jalapenos

          • 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*


          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.