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