Easy& Simple Honey Mustard Shrimp & Broccoli

Honey Mustard Anyone???


Marinate shrimp and fresh broccoli in our Organic Cherry Honey Mustard or any of your favorite Honeys Mustards for one hour and bake at 350 until done.
Serve over rice, my favorite! You will love it.

Slow Cooker Pork Loin with Honey Crisp Apple Butter.

Serve with mashed potatoes and Brussels sprouts.
Super easy Sunday meal. It is amazing!!!


Place pork tenderloin in a slow cooker; sprinkle 1/2 tsp thyme over the top. Cover roast with 1/2 onion and clove of garlic; spread 1/2 jar of our Honey Crisp Apple Butter over the top. Sprinkle on 1/2 cup of our Dried Cherries. Pour 1 sm can of chicken broth into the bottom of the slow cooker and place 2 fresh rosemary sprigs in broth.

Cook on Low for 6 to 8 hours.

Cherry Shortbread Cookies.

..Love, Love, Love them!!!
Ingredients:
1 cup unsalted butter (room temperature)
1/2 cups powdered sugar
1/2 tablespoons vanilla extract
2 cups all-purpose flour
1/2 teaspoons salt
3/4 cups Dried Michigan Cherries
2/3 cups chocolate chips

Instructions:
Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and Dried Michigan Cherries.
Form the dough into a log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
Preheat the oven to 325 F and line baking sheet with parchment paper.
Cut the log into 1/3 inch thick slices and place them onto baking sheet with one inch of space between. Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.
Enjoy!!!

Chunky Cherry Raspberry Puffed Pastry Brie Appetizer

Make a baked brie pastry puff by simply rolling out thawed frozen pastry puff dough or croissants. Place a brie cheese wheel in the middle. Poke holes in the top of the brie then layer on a generous amount of our Cherry Raspberry Low Sugar Preserves. Sprinkle with raw almond slices if desired which will toast nicely in the oven. Bundle the pastry puff dough up and around the brie. Bake for 20 - 25 minutes. Top the baked pastry puff with additional Cherry Raspberry Preserves and serve.


This delicious appetizer is sure to please all your guests …

French Coconut Pie

French Coconut Pie

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Slow Cooker Drip Beef Sandwiches

 

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Ingredients

• 1 (3-1/2 to 4 pound) boneless beef chuck shoulder pot roast
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 small white or yellow onion, thinly sliced
• 1 large or 2 small bell peppers, thinly sliced
• 1 (8 ounce) package cremini (brown button) mushrooms, roughly chopped
• 1 teaspoon minced garlic
• 6 to 8 hoagie rolls
• 6 to 8 slices provolone cheese

Instructions

1. Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded. Use two forks to shred beef into the cooking liquid. Keep warm.
2. When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop tjem under your broiler until cheese has melted and bread is lightly toasted.

Easy Blueberry Cheesecake Dessert

Easy Blueberry Cheesecake Dessert

 

 

A delicious make-ahead dessert idea.

Ingredients

For the graham cracker crust:

• 18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
• 1/2 cup butter, melted
• 1/3 cup sugar

For the cheesecake:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
• 2 teaspoons vanilla
• 1 (21 ounce) can blueberry pie filling
• optional   sprinkle top with chopped walnuts

Instructions

1. Preheat oven to 350 degrees F.

Crust:

1. Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13" x 9" baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.

Cheesecake:

1. Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
2. Spoon blueberry topping on top of filling, spreading out evenly. 
3. optional   sprinkle top with chopped walnuts
4.  and refrigerate for several hours or overnight. Slice into squares and serve.

Notes

 Should be made several hours before serving or a day in advance.

Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred

Classic Vanilla Buttercream Frosting

 

Classic, versatile, delicious vanilla buttercream frosting! The ideal frosting for cakes, cookies, cupcakes can be colored, sprinkled, piped and decorated to complete your sweet, perfectly.

Ingredients:

• 1/2 cup unsalted Butter, softened 
• 2 1/2 cups Confectioners Sugar, sifted 
• 1 Tsp Vanilla Extract 
• 2 TBSP Milk

Directions:

• With a stand-up mixer, beat butter until creamy on medium speed.
• Gradually add half your confectioners sugar; beat until well mixed.
• Add 1 tablespoon of milk; beat until well mixed.
• Gradually add the rest of your confectioner sugar; beat until well mixed.
• Add vanilla extract, and remaining milk.
• Beat for 2 minutes.
• Note: if you require a stiffer frosting, add more confections sugar in 1/2 cup increments. If you need a thinner frosting, add more milk in tablespoon increments. You can add a few drops of food coloring to make colored frosting.
• Always frost completely cooled baked goods so your frosting does not melt on application.

Makes 2 cups Classic Vanilla Buttercream Frosting

Cheesy Tortellini Casserole

This pasta casserole is also great for leftovers as well.  

 

 

This easy pasta recipe has got to be a staple during the busy season at your home, too!

Ingredients

• 1 (7 ounce) package cheese tortellini
• 12 ounces marinara sauce
• 8 ounces Alfredo sauce
• ½ T dried Italian seasoning
• 1 cup Mozzarella cheese
• ¼ cup Parmesan cheese
• 1 t. Italian seasoning

Instructions

1. Bring a large pot of salted water to a boil, add pasta.
2. Cook pasta according to directions and drain.
3. While the pasta is cooking, bring the spices and sauces to a simmer for 10 minutes.
4. Stir cooked tortellini into sauce and pour into greased 9" pie dish.
5. Top with cheeses and 1 t Italian seasoning.
6. Broil for a minute or two to brown top of pasta and cheese casserole.
7. To serve, spoon out of pie dish.
8. Enjoy!

Cheesy Potatoes Potato Bake Side Dish

 

Cheesy Potatoes Potato Bake Side Dish 

This cheesy potatoes recipe is amazing! Try it with pork, ham, steaks, burgers – anything! The secret is extra soup in the mixture. It will be SO creamy!

Ingredients

• 2 cans cream of chicken condensed soup
• 1 cup milk
• 8 oz. shredded mild cheddar cheese
• 8 oz. sour cream
• 30 oz. bag frozen hashbrowns thawed atleast two hours in refrigerator
• 6 T butter cut into 6 tabs
• *optional ¼-1/2 cup diced onions

Instructions

1. Preheat oven to 350 degrees
2. Mix first five ingredients + onions if you’re adding them in
3. Lay tabs of butter on top of casserole
4. Bake one hour, uncovered.

Great Pancakes

Great Pancakes

Yield: Makes about 18 4-5 inch pancakes

Ingredients

• 1/2 cup (1 stick) butter, melted and cooled
• 2 and 1/2 cups flour, spooned and leveled
• 1/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups buttermilk
• 1/2 cup milk (I used whole milk)
• 2 eggs, separated
• bacon grease, for frying (butter works too)

Instructions

1. Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.
2. Get out 3 bowls: large, medium, and small.
3. Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
4. In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
5. Add the buttermilk and milk to the melted butter.
6. Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
7. Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
8. Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour. .
9. Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
10. Heat a griddle or large frying pan over medium heat.
11. When it is hot, smear a little bacon grease over the griddle.
12. Scoop the batter using a half cup measurement.
13. When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
14. Continue cooking for another 2-3 minutes until they are golden on both sides.
15. Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
16. Repeat with the remaining batter.
17. Serve with lots of butter and syrup...

Italian Easter Bread

½ cup unsalted butter + 1 tablespoon, divided
1 ¼ cup milk
2 ¼ teaspoons active dry yeast
½ cup granulated sugar
3 large eggs, divided
1 teaspoon pure vanilla extract
3-4 cups all-purpose flour
½ cup simple syrup*see Cook's note
Nonpareil sprinkles
6 large eggs, uncooked and colored

Combine milk and 1/2 cup of butter in saucepan over low and cook until butter melts.  Pour butter mixture into bowl of stand mixer.

Allow mixture to cool to 110°-120° degrees.  Add yeast and sugar.  Stir to combine.  Allow mixture to stand for 10 minutes so yeast can bloom.

Meanwhile: Beat 2 eggs and set aside. In a separate bowl beat the remaining egg and add 1 tablespoon water and whisk to combine.

Add 2 beaten eggs, vanilla extract and 2 cups of flour.  Combine with the dough hook attachment.  Add flour 1/2 cup at a time until dough is not sticky anymore. I use the full 4 cups.  Knead bread dough until smooth with the dough hook, about 5 minutes.

Turn out onto floured surface and knead until you have a smooth ball.  Place 1 tablespoon butter in large glass bowl and microwave for 30 seconds.    Place dough in greased bowl and flip to coat both sides. Cover with plastic wrap and a towel and let rise until doubled (about 90 minutes).

Turn dough out onto a lightly floured surface. Punch dough down, divide into 12 pieces.  

 

Roll each piece to form a 1 inch thick rope about 12-14 inches long. Taking two pieces, braid together, pinching the ends, and loop into a circle. 

Place circle on a parchment lined baking sheet and lightly cover and let rise until doubled in size (about 60 minutes).

 

Preheat oven to 350°. Brush each bread ring with egg wash and set dyed Easter egg in the center of the ring, gently pushing down to make an indentation in the bread.  Bake until golden brown, approximately 20-25 minutes. 

Remove from pan and place on cooling rack.  Brush each Easter bread with simple syrup and sprinkle with Nonpareil sprinkles.  Serve and enjoy!

Cook's Note:  Simple Syrup can be made by combining 1 part sugar and 1 part water in a saucepan over medium heat.  Cook until it comes to a boil and sugar dissolves.  Remove from heat and cool to room temperature.   Store in refrigerator until ready to use (keeps for several days).

Roasted Garden Vegetable Stuffed Shells

If making casserole ahead, cover and refrigerate overnight or freeze for up to one month. When ready to serve, defrost in the refrigerator overnight or take directly from the freezer. Place covered baker in cold oven; turn oven on and allow baker and oven to preheat together. Bake refrigerated casserole at 400 degrees for 40 minutes. Bake frozen casserole at 350 degrees for 1 hour and 15 minutes, or until heated through.

 Use a mix of whichever vegetables and herbs you have abundant for this make-ahead, freezer-friendly dish; onions, asparagus, yellow squash, even green beans are all great options. Once roasted, they pair well with the creamy, cheesy filling and sauce. Enjoy! 

Ingredients

• 1 zucchini, cut in 1/2 inch pieces (about 1 3/4 cups)
• 1 1/2 cups sliced crimini or portabella mushrooms
• 1 green bell pepper, chopped (about 1 cup)
• 1 small eggplant, peeled and cut in 1/2-inch pieces (about 1 cup)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 16 jumbo pasta shells
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups ricotta cheese
• 1 tablespoon chopped fresh basil
• 1 (24-ounce) jar marinara sauce

Directions

1. Preheat oven to 400 degrees. Toss zucchini, mushrooms, pepper and eggplant with olive oil, salt and pepper. Arrange vegetables in a single layer in the bottom of a 4-quart  baker and roast for 30 minutes, until almost all the liquid is gone.
2. Meanwhile, cook shells according to package instructions. Strain, rinse with cool water and set aside.
3. Transfer the roasted vegetables to a bowl. Add the Parmesan, mix well and set aside for 5 minutes. Add the ricotta and basil and combine.
4. Pour three quarters of the marinara sauce in the bottom of the 4qt. baker. Fill each shell with a scant 1/4 cup of the vegetable cheese mixture, and place in the baker. Top the filled shells with the remaining sauce. Cover with foil and bake for 30 minutes. Serve immediately.

Oven-Roasted BBQ Chicken

Serve this easy main dish at a s get-together with friends. For something a little different, shred the chicken and put it on a pizza crust for a tasty BBQ chicken pizza!

This recipe is the perfect way to get wonderful BBQ flavor without having to use your grill. You'll be amazed at how moist this chicken is! - 

Ingredients

• 4 bone-in chicken breasts
• 1/2 cup chopped onion
• 1/2 cup sliced mushrooms
• 2 tablespoons butter, margarine or canola oil
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup barbecue sauce (any flavor)

Directions

1. Preheat oven to 400 degrees.
2. Saute onions in butter, margarine or oil over medium heat until soft.
3. Place chicken breasts in a 4-quart  baker and season with salt, pepper and garlic.
4. Pour mushrooms and sauteed onions over chicken. Cover all with BBQ sauce.
5. Cover baker lid or aluminum foil. Bake for 1 hour.