Ingredients:

1 pkg Tiramisu Chocolate Crunch Topping*
1c chocolate graham crackers, crushed
2 T sugar
1/3 c pecans, chopped
1/4 c butter, melted

1/3 c East Shore Dipping Caramel*
1 pkg Wind and Willow Tiramisu Mix*
8 oz cream cheese
4 T butter
8 oz prepared whipped topping
1/3 c East Shore Dipping Fudge*

Directions:

To prepare crust, combine Chocolate Crunch Topping, grahams, sugar, pecans and butter and press into an 8×8 baking pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool 10 minutes

Warm Caramel Topping and drizzle over crust. Prepare filling by combining Tiramisu Mix, cream cheese and butter. Mix until smooth. Fold in whipped topping and spoon over crust and caramel. Warm Chocolate Topping. Smooth over top of dessert. Refrigerate until ready to serve.
* Available in our International Food Courts

Ingredients:

1c Robert Rothschild S’mores Dip*
2 T small marshmallows cut in half
2 T chopped salted, roasted peanuts
2T chopped Super White Chocolate Wafers*

Directions:

Mix all of the above and serve with Robert Rothschild Chocolate Dipping Pretzels,*
Cinnamon Honey Dipping Pretzels* or All-Natural Baked Pretzel Twists.*
* Available in our International Food Courts

Directions

Bake Barefoot Contessa Pound Cake (Packet 1) according to directions. Combine contents of Packet 2 with Stonewall Kitchen Wild Blueberry Champagne Jam, simmer 2-3 minutes, set aside.
Cream filling: Using an electric mixer, beat mascarpone cheese, brown sugar, and Madagascar Bourbon Pure Vanilla Extract on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.  Slice cooled cake (horizontally) in thirds.
Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of Blueberry compote over cake; spread to sides of dish. Spread a small layer of lemon curd over compote. Dollop 1/3 of cream filling, spread to sides of dish. Repeat twice, ending with cream filling. Cover, refrigerate 2 hours (up to 1 day). Garnish with blueberries.
*Available in our Gourmet Department.

Ingredients

1 pork shoulder 3-4 lbs.

4 T Little Traveler’s Original Pork Rub*
2 c cider vinegar
1 T The Little Traveler’s Good and Evil Hot Sauce*
Robert Rothschild Anna Mae’s Smoky Sweet Sauce*

Directions

Place pork and rub in an extra large zipper bag. Shake until The Little Traveler Pork Rub* covers the entire pork. Refrigerate overnight. Place pork on grill in indirect heat. Combine vinegar and hot sauce in a bowl and brush pork on both sides every 30 minutes to prevent drying out. Remove from the grill when internal temperature reaches 160˚ F.  Let the meat sit for 30 minutes before pulling apart. Mix with Robert Rothschild Anna Mae’s Smoky Sweet Sauce* and serve on egg or pretzel buns.
*Available in our Gourmet Department.

Ingredients

1 1/2 c Robert Rothschild Farm Chocolate Pretzel Dippers*
1/4 c Sugar
4 T Butter, melted
1 c Koeze Creamy Peanut Butter,* room temp.
1 c Confectioner’s sugar, sifted
8 oz Mascarpone cheese, room temp.
1/2 tsp Madagascar Bourbon Pure Vanilla Extract*
1 c Heavy cream, whipped
2 T Stonewall Kitchen Dark Chocolate Toffee Sauce,* heat until pourable

Directions

In a food processor or grinder, chop Chocolate  Pretzel Dippers* to “breadcrumb” consistency. Add crumbs, sugar, butter, mix well. Evenly spread crust on bottom and side surfaces of 9inch
baking pan. Blind bake in 350˚ F oven for 5 minutes to set crust.

In a mixer fitted with a paddle attachment combine Koeze Creamy Peanut Butter, confectioner’s sugar, mascarpone cheese, and Madagascar Bourbon Pure Vanilla Extract. Mix on medium until combined making sure to not over mix. Gently fold in whipped cream. Spread filling evenly in the baked crumb crust.

Drizzle Stonewall Kitchen Dark Chocolate Toffee Sauce over top. Chill until ready to serve.

*Available in our Gourmet Department.

• 1/2 cup mayonnaise
• One 8 oz pack cream cheese
• 2 cups grated cheddar cheese
• 2 green onions (chopped)
• 6 Ritz crackers (crushed)
• 8 slices bacon (cooked and crumbled)
• 1/2 cup of any Captain Rodney’s Glaze

Directions:

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s Glaze. Serve with crackers.

Ingredients:

• 1 lb deli ham – thinly sliced or shaved
• 2 packages flour tortillas
• 1 package shredded lettuce
• 1 small package shredded cheddar cheese
• Captain Rodney’s Glaze any flavor

Directions:

Lay one tortilla flat and cover with 1-2 layers of ham or turkey Layer cheese over ham Drizzle Captain Rodney’s Glaze over all Layer lettuce Roll tortilla contents tightly and secure with toothpicks Slice into single servings

This  savory and unique pizza is the  most surprisingly simple crowd pleaser.  Roasted Garlic & Onion Jam is available in the The Little Traveler’s gourmet department.

Serves 4-6

Ingredients:

1 thin pizza crust (12″ Boboli style crust)

3 Tbs Stonewall Kitchen Roasted Garlic & Onion Jam

1/2 cup blue, feta, Gorgonzola, or goat cheese, crumbled

.

Directions:

1. Preheat oven to 450 degrees Farenheit

2. Spread Roasted Garlic & Onion Jam over pizza crust.

3. Sprinkle cheese over the top of the pizza.

4. Bake 8-10 minutes on an ungreased baking pan, until cheese is melted and jam begins to bubble.

Ingredients:

1 jar Stonewall Kitchen Spicy Corn Relish

1 15 oz can black beans, rinsed well and drained

1 ripe avacado, peeled, cored, and cut into 1/2 inch cubes

3/4 cup cherry tomatoes, quartered

4 oz Monterey Jack cheese, cut into 1/4 cubes

Combine all ingredients, toss and serve

Boscoli Olive Salad is available in The Little Traveler’s gourmet department.

Ingredients:

1 round Italian or Sourdough bread

6 oz thinly sliced ham

6 oz thinly sliced Genoa salami

4 oz thinly sliced Swiss cheese

4 oz thinly sliced provolone

Boscoli Olive Salad

.

Directions:

Slice loaf of bread in half horizontally. On bottomhalf layer ham, salami, and cheeses.  Top with Boscoli Olive Salad.  Cover with top slice of bread.  Wrap in foil and refrigerate up to six hours.  To serve, cut into wedges.  Hint: to make room for meats and cheeses, pull some of the bread center out.  Fill the cavity.

Ingredients:

Bone Suckin’ Sauce 16 oz.

Orange Juice, 12 oz.

Baby Back Pork Ribs, 5 lbs

Directions:

Preheat oven or grill to 300 degrees.  Mix Bone Suckin Sauce and orange juuice.  Score ribs, put in shallow pan and baste.  Cover with foil.  Cook 3 hours. Uncover, baste with Bone Suckin’ Sauce.  Raise temperature to 350 degrees.  Cook 30 minutes uncovered, basting again after first 15 minutes.

Yield: 4 servings.  Preparation: 10 minutes.  Cook:3 1/2 hours.

]]> http://www.littletraveler.com/content/bone-suckin-fabulous-ribs-in-the-oven/feed/ 1 http://www.littletraveler.com/content/no-bones-party-dip-recipe/ http://www.littletraveler.com/content/no-bones-party-dip-recipe/#comments Wed, 04 May 2011 18:05:28 +0000 Bev http://www.littletraveler.com/content/?p=2847 Pin It

Ingredients:

1/3  cup Bone Suckin’ Sauce

8 oz. Cream Cheese (may substitute sour cream)

6 Tbs Chopped Red Onion

Directions:

Mix all ingredients together.  Serve with crackers or chips.  This simple recipe is a real party winner!

Bone Suckin’ Sauce is available at The Little Traveler’s on-line store.

Simple Recipes to make with Treasure Breads (sold at The Little Traveler)

Spread peanut butter on slices of Fool’s Gold Loaf (cinnamon sugar & walnuts)

Spread cream cheese on slices of Piña Colada Loaf (pineapple, coconut cream & macadamia)

Mix equal parts cream cheese and powdered sugar to frost Ruby Loaf (cranberry)

See more recipes with gourmet Treasure Breads.

A delicious recipe made with gourmet Treasure Breads (sold at The Little Traveler)

1.  Slice Sapphire Loaf (blueberry lemon) into approximately 1½” slices.

2.  Place slices in individual, shallow serving bowls.

3.  Drizzle ¼ cup heavy whipping cream (liquid) on each.

4.  Top with fresh blueberries or macadamia shavings.

See more recipes with gourmet Treasure Breads.

1.  Slice Traditional Loaf (cinnamon sugar) in approximately 2″ slices.

2.  In medium bowl, mix one egg and ½ cup milk.

3.  Soak slices in egg mixture.

4.  In medium sauté pan, melt one tbsp. butter and fry slices until golden brown.

5.  Serve warm (butter & maple syrup optional!)

See more recipes with gourmet Treasure Breads.

6    Boneless/skinless chicken breasts
1 cup    Stonewall Kitchen Mango Lime Salsa*
1 cup    pineapple juice
1/2 cup    Stonewall Kitchen Peach Amaretto Jam*
1/2 cup    Hayes Ranch Chardonnay *
1 1/2 T.     Stonewall Kitchen Bourbon Molasses Mustard*
1 T.     cornstarch
1/4 tsp.     salt
1/4 tsp    pepper
1 bunch    asparagus, grilled and cut into 1 inch pieces
Nonstick cooking spray

Directions:

Combine Mango Lime Salsa, pineapple juice, jam, wine, mustard, cornstarch and water in a bowl, set aside.  Sprinkle chicken with salt and pepper.  Spray large nonstick skillet with cooking spray, heat on medium until hot. Add chicken, cook 3 minutes each side or until browned. Remove the chicken from pan.  Add mango mixture to the pan, bring to a boil. Return chicken to pan, add asparagus pieces and reduce heat. Simmer 15 minutes until chicken is cooked through and sauce thickens, stirring occasionally.

* Available in our International Food Courts

Ingredients:

• 1 3 lb. broiler-fryer chicken, cut into 8 pieces

• 1 Tbsp Dean Jacob‘s Extra Virgin Olive Oil*

• 1/3 cup all-purpose flour

• 1 pkg 10 oz package mushrooms, sliced

• 1/2 cup Brownwood Farms Famous Kream Mustard*

• 1/2 cup Schlink Haus Kabinette Riesling*

• 2 Tbsp Fresh Parsley, Chopped

Directions:

Coat chicken with flour, shake off excess. Brown chicken in olive oil over medium to high heat. Remove chicken from skillet. Cook and stir mushrooms in same skillet for 2-3 minutes or until tender. Stir in mustard and wine; add chicken. Heat mixture to a boil and reduce heat. Cover and simmer for 20-25 minutes or until chicken is done. Sprinkle with parsley and serve.

* Available in our International Food Courts

Ingredients:

• 1pkg Barefoot Contessa Gourmet Brownies*

• Blue Cattle Pure Vanilla Extract*

• 1pkg Little Traveler Caramel Apple Dip Mix *

• 1 pkg 8 oz cream cheese

• 1/2-1 cup pecans, chopped

Directions:

Prepare brownies according to directions, bake in a 9 x 13 pan. Cool slightly. Mix Country Caramel Apple Dip Mix according to directions. Spread completed dip on top of brownies while they are slightly warm. Top with chopped pecans. Refrigerate for approximately 2 hours before serving. Keep refrigerated.
* Available in our International Food Court

Ingredients:

2 cups flour
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
1 cup buttermilk
1 1/2 tsp Blue Cattle Truck Pure Mexican Vanilla *
1 cup (2 sticks) butter melted
2 cups pecans
1 jar Stonewall Kitchen Maple Pumpkin Butter*

*Available in The Little Traveler’s Gourmet Department

Directions:

Preheat oven to 325º and grease 9 x 13 baking pan with shortening. Excluding Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm. Spread in prepared pan. Spread Maple Pumpkin Butter over batter. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted. Transfer to a rack to cool. Cool overnight or refrigerate before cutting.

Ingredients:

1 lb ground pork 1 lb ground beef
1 tsp salt
1/2 tsp pepper
1/4 cup Robert Rothschild garlic champagne mustard*
1 Tbsp Dean Jacobs Extra Virgin Olive Oil*
2 cups Stonewall Kitchen Corn Relish*
1 med onion, finely diced
2 cups frozen corn
5 lrg potatoes, peeled and quartered
1 jar Stonewall Kitchen Artichoke Caper Relish*
1/4 lb butter – reserve 2 tablespoons, keep chilled
3/4 cup Parmesan cheese, grated
1/2 cup milk

*Available in The Little Traveler’s Gourmet Department

Directions:

Boil potatoes in salted water until tender . Heat oil in skillet, add onion and cook until soft. Add beef, pork, salt, pepper and cook until crumbly and no longer pink, drain off fat. Add mustard, mix well and pour into 9 x 13 baking dish. Mix corn relish with corn and layer evenly over meat. Drain potatoes, return to pot, add 6 tablespoons butter and coarsely mash. Add artichoke caper relish and 1/2 cup Parmesan cheese, mash well. Add remaining milk slowly until desired consistency. Spread potatoes evenly over corn layer. Top with pats of chilled butter and sprinkle with remaining cheese. Bake at 350º for 40 minutes and potatoes are browned.