Recipe Ingredients: 8 c. mixed salad greens or spinach 1 qt. strawberries, sliced 2 pears, sliced 2 avocados, peeled and sliced 1/2 c. Spiced Hot Squeeze* Pecans (recipe follows) Little Traveler Raspberry Vinaigrette Dressing* Recipe Instructions: Combine salad greens and/or spinach and next 5 ingredients in large bowl and toss. Serve with Little Traveler Raspberry … Continue reading
Ingredients: Chicken, cut into 1-inch cubes Choice of Vegetables, cut into 1-inch cubes Stonewall Kitchen Tuscan Marinade* Pelago Valley Garlic Blend Aglione* Firewire Flexible Grilling Skewers* Instructions: Attach chicken pieces and vegetables to the Firewire Flexible Grilling skewers. Place into a plastic bag or container. Pour Tuscan Marinade into container, removing as much air as … Continue reading
1 jar Cocina Selecta Cocktail Onions,* drained 1 lb. bacon uncooked strips, cut into thirds 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce* Toothpicks Wrap bacon around onion, place seam side down onto foil-lined baking sheet. Broil at 400˚ for 10 to 15 minutes or until bacon is cooked. Dip into warmed sauce and serve … Continue reading
Ingredients: 1pkg Cream Cheese (8 oz.), softened to room temperature 2 Tbsp Sour cream 2 tsp Curry powder 1/2 cup Raisins 1/2 cup Dry Roasted Peanuts 1/2 cup Green Onions, chopped 1 jar Wisconsin Wilderness Cranberry Chutney* Directions: Using a mixer combine cream cheese, sour cream and curry powder. Stir in raisins, peanuts and onions. … Continue reading
Ingredients: 2 cans (15.25 oz.) Whole kernel corn, undrained 1 pkg Cream cheese (8 oz.), softened to room temperature 1/2 cup (1 stick) real butter, softened to room temperature 1 pkg Little Traveler White Cheddar & Jalepeno Dip* (dry) Directions: Bring corn to a boil in saucepan, drain off all liquid. Mix into hot corn, … Continue reading
Ingredients: 1 Cup (2 sticks) unsalted butter, softened 2 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking soda 10 to 12 ounce jar Lemon Curd 2/3 cup coconut flakes (optional) 1/2 cup chopped toasted almonds, or other nuts Directions: In a large bowl, cream butter. Add flour, sugar, and baking soda and beat until … Continue reading
PREPARE FOR TAILGATING! Ingredients 2-3 lb pork roast 1 can favorite beer or chicken stock 2 cups water 1 onion, cubed1 bay leaf Paula Dean’s “Butt Massage”* 1-2 jars of Bone Sucking Sauce* *Available in Little Traveler’s Gourmet Department Directions Season roast with Butt Massage before placing in crockpot. Add pork, beer, water, bay leaf … Continue reading
Ingredients: 12-inch thin pre-made pizza crust (Boboli) 3 T. Stonewall Kitchen Roasted Garlic Onion Jam* 1/2 cup crumbled blue cheese or feta Preheat oven to 450 degrees. Spread jam over crust. Sprinkle with cheese and bake for 8 – 10 minutes, until cheese is melted. Cut into wedges and serve. *Available in Little Traveler’s Gourmet … Continue reading
32 ounce wheel of Brie (or you can use two smaller wheels) 1/2 jar 16 ounce Boscoli Italian Olive Salad* 3 T. Columela Extra Virgin Olive Oil* 2 T. Mas Portell Balsamic Vinegar* 1 large red onion, thinly sliced 6 leaves fresh basil, torn into small pieces 1/4 C. chopped fresh parsley Urban Oven Olive … Continue reading